Tilapia with Lemon Butter Sauce

By Afton

Ingredients

• 4 teaspoons flour, divided
• 1 teaspoon seasoned salt
• large zip-top bag
• 5 –6 sprigs fresh Italian parsley
• juice of 1 lemon
• 1 1/2 pounds tilapia fillets
• 3 tablespoons butter, divided
• 1/4 cup chicken broth

Details

Servings 4
Adapted from publix.com

Preparation

Step 1

1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands.
3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.
4. Place remaining 1 tablespoon butter and 1 teaspoon flour, chicken broth and juice from lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.