Sauteed Tilapia with White Wine and Lemon Sauce

By Bonnie T

Ingredients

• 1/2 cup flour
• 3 tablespoons lemon olive oil
• 4 tilapia fillets
• Kosher salt to taste
• Pepper to taste
• White win and lemon sauce, recipe to follow

Details

Servings 4

Preparation

Step 1

Place flour in shallow baking dish or pie plate and set aside.

Pat fish fillets with a paper towel, season both sides with salt and pepper and let stand until fillets are glistening with moisture, about five minutes.

Make the white wine sauce while fish is resting.

Coat the fish, both sides, with flour and shake off excess. Place fish on a separate plate or paper towel.

Saute the fish. Heat 2 Tb. of lemon olive oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium high. Depending on the size of your skillet and the amount of fish you are making, you'll have to add more oil and saute the fillets in batches.

Without moving the fish, saute for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets.

Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.

White Wine and Lemon Sauce
1 Tb.lemon olive oil
1 shallot, roughly chopped
1/2 c. white wine
2 Tb. butter
1 Tb. fresh parsley
1/2 lemon

In a sauce pan, heat 1 Tb. of the lemon olive oil over medium heat. Saute shallots until softened and beginning to color, about 1- 1/2 minutes.

Add wine, increase heat to high and bring to boil. Boil until reduced to 3/4 cup, about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot and then, discard the shallot.

Whisk in butter and parsley and squeeze half of a lemon.

Set aside and keep warm untl the fish is done.