This is a simple pan-fried tilapia with a reduction sauce. It's great served over rice or pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together 1/4 cup flour, Parmesan cheese, thyme, dill, and salt in a shallow dish.

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  • Pour 1/2 cup milk and 1/2 cup flour in two separate shallow dishes.

  • Dip tilapia fillets into plain flour, then milk.

  • Thoroughly coat the fillets with the seasoned flour; reserve the remaining seasoned flour.

  • Melt butter in a large skillet over medium-high heat. Brown the fillets in the butter, about 2 minutes each side.

  • Reduce heat to medium-low and continue to cook until the fish is easily flaked with a fork, 2 to 5 minutes more.

  • Transfer the fillets to a dish.

  • Increase heat to medium, and pour the remaining seasoned flour into the skillet.

  • Whisk in white wine; cook and stir until reduced and thickened, about 5 minutes.

  • Gradually stir in 1/4 cup milk. Reduce heat to low and allow sauce to simmer for 1 or 2 minutes more.

  • Spoon sauce over tilapia to serve.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

324.1 calories; 30.8 g protein; 20.8 g carbohydrates; 68.7 mg cholesterol; 409.1 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/02/2012
Too much dill weed - suggest reducing it. There is no need for the extra salt b/c the parmesan cheese is salty enough. You don't need to use 1/2 cup of milk for the fish. use just enough where you can dip the fish fillets. I suggest unsalted butter also work quickly w/ the sauce b/c it will separate if you don't serve it fast enough. Read More
(13)

Most helpful critical review

Rating: 3 stars
03/13/2016
The fish was amazing!! It was cooked perfectly and the coating gave it a really nice crisp. So no complaints on the fish. The reduction on the other hand was not a very good flavor and it was very gummy and goopy. I am not great at making reductions so I don't normally try. I tried making it twice and just could not get it to be good. I ate the fish with out any sauce and loved it my husband put some lemon on his. So three stars because in my opinion the fish is what matters and it was good with out the sauce. Read More
(1)
20 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
03/02/2012
Too much dill weed - suggest reducing it. There is no need for the extra salt b/c the parmesan cheese is salty enough. You don't need to use 1/2 cup of milk for the fish. use just enough where you can dip the fish fillets. I suggest unsalted butter also work quickly w/ the sauce b/c it will separate if you don't serve it fast enough. Read More
(13)
Rating: 5 stars
11/06/2012
this was fabulous and one recipe my husband said to make again. I served with lemony quiona and frozen peas with butter and garlic. I added seasonings to the milk as well and added some extra seasonings to the wine sauce. Really Great thank you. the whole meal took about 30 min to prepare and sit down to eat not bad for a weeknight. Read More
(8)
Rating: 5 stars
10/04/2012
just made this and thought that it was quick and fabulous! served with sauteed spinach onions and garlic. A new fav! Thanks for sharing! Read More
(3)
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Rating: 3 stars
03/12/2016
The fish was amazing!! It was cooked perfectly and the coating gave it a really nice crisp. So no complaints on the fish. The reduction on the other hand was not a very good flavor and it was very gummy and goopy. I am not great at making reductions so I don't normally try. I tried making it twice and just could not get it to be good. I ate the fish with out any sauce and loved it my husband put some lemon on his. So three stars because in my opinion the fish is what matters and it was good with out the sauce. Read More
(1)
Rating: 5 stars
03/21/2013
Delicious! I can't speak for the proportions b/c I tend not to measure anything but the combo of ingredients is wonderful. Also for anyone having trouble with the sauce check out a few of the Chef John videos. They will teach you how to make a roux (which is what this sauce is) and you will never have trouble with sauces again! A good reference is the Homemade Nacho Cheese Sauce by Chef John. Btw thanks flygal97. The spinach onion garlic saute was a perfect side next to a bed of rice.:) Read More
(1)
Rating: 5 stars
07/20/2016
I left out the dill since neither my wife or I are that fond of it and we both love this.. I'm going to experiment with the recipe and different wines just for fun. Read More
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Rating: 4 stars
01/27/2014
Very good and easy. Loved it. Read More
Rating: 4 stars
11/13/2019
I just used heavy whipping cream instead of milk. Made the white wine sauce creamier. Read More
Rating: 1 stars
01/09/2013
The sauce was a little too thick and the only taste was the wine... Read More