Tilapia With Lemon Cream Sauce

This recipe is so amazing and does not take very long to prepare. An FYI about preparing fish or other types of meat, let the meat or fish set out for 20-30 minutes at room temperature before cooking. The meat or fish will cook more evenly. 

Make the lemon cream sauce first. You can let it set in the pan on low while you are preparing the fish.

Lemon Cream Sauce:

3 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

1 clove garlic

Salt and pepper to taste

Juice from 1/2 lemon

To make the sauce, melt 3 tablespoons of butter in a small skillet or sauce pan. Add the clove of garlic, sauté the garlic for 2 minutes. Then add the 2 tablespoons of flour to the butter in stir consistently and let the mixture bubble for about 1 minute. Add the milk stirring constantly, letting the sauce come back to a rolling boil for 1 to 2 minutes. Add salt and pepper to taste. Turn the sauce to low, add the lemon juice from 1/2 a lemon. Stir the sauce and let set while you prepare the fish. 

For the fish:

2-4 pieces tilapia

2 tablespoons flour

1 teaspoon lemon pepper seasoning

1 cup Panko bread crumbs

1 egg

2 tablespoons olive oil

On a plate, mix together 2 tablespoons of flour, 1 cup Panko bread crumbs, 1 1/2 teaspoons lemon pepper seasoning. In a bowl, beat an egg with a fork. Heat the olive oil in a large skillet. Dip the pieces of fish in the bowl with the egg, coat both sides, then dredge the fish through the flour mixture on the plate. Coat both sides of the fish. Place the fish in the heated skillet. I usually cook fish for 6 minutes of each side depending on the size of the pieces. Make sure your skillet is hot enough to pan sear the fish to a golden brown. Setting the cooking unit between medium-medium high should be hot enough. After I turn the fish, I usually turn the heat down to medium to finish the fish so not to burn. 

The flour mixture is enough to coat 2-4 pieces of fish. If you do not like tilapia you can also use cod, sole, salmon or your favorite fish.

Place the prepared fish on a plate and drizzle with the cream sauce.

Recipe adapted from justgetoffyourbuttandbake.com