Delicate tilapia fillets topped with a tangy lemon sauce create a light yet flavorful entrée.
6 ingredients
5 tbsp Flour white all purpose
1/2 tsp Sea salt non-iodized
24oz Tilapia raw
2 tbsp Olive oil
1/3 cup Chicken broth reduced sodium canned
1 1/2 teaspoon Lemon juice raw
7 steps
- In shallow bowl, combine flour and salt.
- Dredge fish fillets in flour mixture.
- Cook fish fillets in olive oil in a nonstick skillet about 5 minutes on each side or until fish flakes.
- Remove and keep warm.
- In same skillet, Stir in remaining flour until smooth.
- Gradually add broth and lemon juice. Bring to boil and stir until thickened.
- Spoon sauce over fillets.
Tips:
Fish is garnished with lemon zest and crushed red pepper flakes and served with a simple side salad in recipe photo (not included in recipe analysis).
24 oz of tilapia is four, 6 oz fillets.
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