Tilapia in Lemon-Olive Pan Sauce

Tilapia is a strong whitefish that holds up beautifully to many pan sauces. This one is delicious and quick.

Servings: 4
Prep and cook time: 20 minutes

Ingredients:

4 tilapia filets
Salt and pepper
Flour for dredging
2 tablespoons butter, plus 1/2 tablespoon
1/4 cup fresh lemon juice
Zest of half a lemon
1/4 cup fish or vegetable broth
2 tablespoons chopped kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
Freshly grated Parmesan cheese

Method:

Season the filets with salt and pepper. Dredge very lightly in flour. In a large non-stick skillet melt 2 tablespoons butter over medium heat. Saut‚ the filets on both sides. In a bowl, mix the lemon juice, zest, broth, olives, and half the parsley. Pour over the fish once it has browned on both sides. Add the remaining 1/2 tablespoon of butter to the pan. Cook over medium heat until the sauce is reduced and thickens. Serve sprinkled with the remaining parsley and some grated cheese.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

Next Recipe White Bean and Tomato Saute >