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Pan-Fried Tilapia with Lemon Butter Sauce

Delicious Pan-Fried Tilapia with Lemon Butter Sauce in Minutes

This Quick and Elegant Pan-Fried Tilapia with Lemon Butter Sauce is a healthy, low-calorie weeknight dinner option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1.5 lb Tilapia fillets Substitute with cod or haddock if needed.
  • 0.5 tsp Garlic powder Can use fresh garlic for a bolder flavor.
  • 1 tsp Sea salt Adjust to suit your palate.
  • 0.25 tsp Black pepper Omit for a milder dish.
  • 2 tbsp Olive oil Can swap with avocado oil.
For the Lemon Butter Sauce
  • 0.5 cup Salted butter Opt for unsalted for better control over seasoning.
  • 2 tbsp Lemon juice Fresh juice from 1 lemon is best.
  • 0.5 tsp Garlic powder Can substitute with fresh minced garlic.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Pat the tilapia fillets dry using paper towels, season both sides with garlic powder, sea salt, and black pepper, and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and cook for 3-4 minutes until golden brown, then flip and cook for another 2-4 minutes until flaky.
  3. Reduce heat to medium-low, add salted butter, and let it melt. Stir in lemon juice and garlic powder until the sauce is smooth and slightly thickened.
  4. Serve by drizzling the lemon butter sauce on each plate first, followed by the tilapia fillets. Spoon additional sauce over the top.

Nutrition

Serving: 1filletCalories: 320kcalCarbohydrates: 2gProtein: 26gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 560mgPotassium: 700mgVitamin A: 800IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftover tilapia fillets and lemon butter sauce separately in airtight containers. Fish lasts up to 2 days, sauce for 3 days. For a dairy-free option, use plant-based butter.

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