Lemon Tilapia is a very light entree with tons of flavor. In 20 minutes you can have this entree ready and on the table. I usually serve it with broccoli and a spinach salad but it would work well with a rice pilaf too.

In our home we have fried tilapia quite a bit but I developed this recipe out of a need for something lighter and diet friendly. A girl just has to find ways to lighten up the menu!

INGREDIENTS (SERVES 4)

4 tilapia fillets
1/2 cup of flour
2 tbsp butter
2 tbsp olive oil
juice and zest of one lemon
lemon slices
1/2 cup diced onion
1/2 cup white wine *
2 tbsp chopped parsley

*I used Pinot Grigio but you could use a Sauvignon Blanc.

DIRECTIONS

Dry the fillets with a paper towel to remove any excess moisture. Liberally salt and pepper both sides of the tilapia fillets. (Photo A) Dredge the fillets in flour and shake off any excess. (Photo B) You definitely don’t want the fillets to be drowning in flour. This is suppose to be a LIGHT recipe.

Melt the butter and add the olive oil to a large skillet on medium high heat. Add the tilapia and brown on both sides. (Photo C) This should take 3 or 4 minutes. Don’t walk away or you might burn the fillets. Remove the fillets from the skillet and place on a baking sheet. (Photo D) Keep the fillets in the oven till the pan sauce is ready.

Reduce the heat to medium low and add the onion to the skillet. Cook until almost translucent and then add the juice, zest, wine and lemon slices. (Photo F) Cook for another 2 to 3 minutes until slightly reduced. Add the parsley to the sauce. Place the fillets on a serving dish and pour the sauce over the fillets. (Photo G)