Ingredients:
- 4 Tilapia Fillets (approx. 6 oz each), thawed and patted dry
- 2 Tbsp All-Purpose Flour (optional)
- 1/2 tsp Kosher Salt, divided
- 1/4 tsp Freshly Ground Black Pepper
- 6 Tbsp Unsalted Butter, divided
- 4 large cloves Garlic, freshly minced
- 1/4 cup Dry White Wine (or Chicken Stock)
- 1/4 cup Fresh Lemon Juice, freshly squeezed
- 2 Tbsp Fresh Parsley, finely chopped
Instructions:
- Prepare the Fillets: Pat the tilapia fillets completely dry with kitchen roll. Season both sides generously with salt and pepper.
- Coat (Optional): Lightly dredge the fillets in the all-purpose flour, shaking off any excess. This creates a slightly crisp exterior.
- Heat the Pan: Place a heavy skillet over medium-high heat. Add 3 tablespoons of the butter and allow it to melt and foam until the foam subsides and the butter is golden.
- Sear: Gently lay the tilapia fillets in the hot butter (cook in batches if necessary). Sear for 3–4 minutes until deeply golden brown and a crust has formed.
- Flip and Cook: Carefully flip the fillets using a thin fish spatula. Cook for another 3–4 minutes until opaque (internal temperature reaches 145°F or 63°C). Transfer the cooked fish to a warm plate and tent loosely with foil.
- Sauté the Garlic: Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 60–90 seconds until fragrant (do not let it burn).
- Deglaze: Pour in the white wine or chicken stock. Bring to a simmer, scraping up any delicious browned bits stuck to the bottom of the pan. Let this reduce by half (about 2 minutes).
- Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice and taste for seasoning, adding extra salt and pepper if needed.
- Combine and Garnish: Return the fish fillets to the pan, spooning the lemon-garlic butter sauce generously over the top of each piece. Sprinkle the dish lavishly with fresh chopped parsley before serving immediately.