Wednesday, October 24, 2012

Tilapia Francese

This is a meal I've had on our dinner menu for a long time, but it kept getting pushed to another day. We normally take leftovers for lunches at work, and fish is not a good option for that.  We had this as a quick meal at home Saturday night and it was fantastic.  I'm a big fan of lemon/seafood combination and thought this was totally restaurant-worthy.  Try it for yourself!

Source: I Was Born to Cook

  • 3 pieces tilapia
  • 1 egg
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup flour
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons dry white wine
  • salt and pepper to taste

Place flour on a plate and season with salt and pepper.  Beat egg with 2 tablespoons of water in a bowl.  Gently place tilapia on plate and coat lightly with flour on both sides.  Place in egg wash, then back in flour.

Add butter and oil to hot skillet over medium heat.  Place tilapia in pan and cook for about 2-3 minutes on each side.  Add lemon juice and wine and cook for another 5-7 minutes.  If sauce gets too thick add a tiny bit of water.  Add salt and pepper to taste.

Top with lemon slices and chopped parsley.


Melissa @IWasBornToCook said...

Glad you loved this - it's a big hit here!

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