Sautéed Tilapia with White Wine & Lemon Sauce 2


1/4 Cup flour
2 tablespoons Olive Oil
2 Tilapia Fillets
Kosher salt and pepper
1 small shallot, minced
1/3 cup white wine
1 tablespoons butter
Juice from ½ large lemon
1 tsp fresh parsley, minced


  1. Place flour in shallow baking dish or pie plate and set aside.
  2. Season both sides of fillet with salt & pepper and let stand for about 5 minutes.
  3. Coat both sides of fillet with flour and shake off excess and place them on a separate plate
  4. Heat Olive Oil over high heat in a large nonstick skillet until oil is shimmering, but not smoking, reduce temperature to medium high
  5. Saute fillets, 3 – 4 minutes on each side, reducing temperature to medium half way through
  6. Move fish to platter and cover with foil to keep warm
  7. Add butter, melt
  8. Add shallots and saute for about 2 minutes
  9. Slowly add white wine and reduce liquid, about 2 – 4 minutes
  10. Remove sauce pan from burner and pour into another container, through a small strainer to discard shallot.
  11. Whisk in lemon and parsley
  12. Pour sauce over fish

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