Tilapia Meunière Recipe
French · Main course · 20 min total
A classic French preparation of delicate tilapia fillets, lightly floured and pan-fried in butter, finished with a tangy lemon and parsley sauce. This quick and elegant dish is perfect for a weeknight dinner.
10
min prep
min prep
10
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 4 tilapia fillets (about 6 oz each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Pat tilapia fillets dry with paper towels. Season both sides with salt and pepper.
- Place flour on a shallow plate. Dredge each fillet in flour, shaking off excess.
- In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat until butter is melted and foaming.
- Add fillets to skillet, cook 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Reduce heat to low. Add remaining 2 tablespoons butter to skillet and cook until it turns a light nutty brown, about 1 minute.
- Stir in lemon juice and parsley, then pour over fish. Serve immediately with lemon wedges.
Tips
- For best results, use fresh tilapia fillets of even thickness.
- Do not overcrowd the pan; cook in batches if necessary.
- Serve with steamed vegetables or a simple salad.
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