1poundtilapia fillets or loins3-4 fillets or loins, sub with other white fish like snapper or sea bass
¼teaspoonsalt
¼teaspoonblack pepper
1teaspoonItalian seasoning
2tablespoonsolive oil
2Tablespoonsunsalted butter
3clovesgarlic, minced
1Tablespoonflour
1cupchicken stock
1¼cupsheavy cream
1-2Tablespoons fresh lemon juice
Parsley for garnish.
Instructions
Pat room temperature tilapia fillets or loins dry and season both sides with the salt and pepper, and Italian seasoning.
Add the olive to a large skillet (12 inches wide) and heat up on medium-high heat for 2 minutes on medium heat.
Add the tilapia fillets to the pan. Cook on one side for 3 minutes then using a fish spatula, flip carefully to the other side and cook for 2 minutes. Remove the fish from the pan.
Add butter to the pan and let it melt. Reduce the heat to medium. Add minced garlic and stir for 10 seconds until fragrant. Add the flour and stir for 30 seconds to remove the raw flavor. Whisk in the chicken stock and bring to a simmer. Let it simmer for 5 minutes while stirring or whisking occasionally. The sauce will be thick and glossy. Whisk in the heavy cream. Let it simmer for 5 minutes.
Add the fish back to the pan. Let it simmer for 2 minutes. Taste and adjust seasoning. Add the fresh lemon juice according to taste and stir to combine.
Garnish with minced parsley and serve warm over mashed potatoes, pasta, or rice.
Notes
Storage and reheating: This meal is best served warm and leftovers should be stored in an airtight container in the fridge for up to 3 days. Simmer the sauce on low to reheat, and add more chicken stock or some milk if the sauce is too thick.Other kinds of fish to use: Some options you can try are cod, catfish, flounder, halibut, or red snapper. If using tilapia, make sure you get tilapia that is sustainably sourced and responsibly farmed. The fish packaging should indicate this.