This single serving of pan-fried tilapia with lemon butter sauce is quick, easy, and delicious. I was never a big fish fan growing up, but I’ve grown to like it as I have gotten older. If you’re a bit wary of fish, tilapia is a good “starter fish.” It has a mild flavor and doesn’t overwhelm your taste buds (or your kitchen).
I got the idea from someone who said she made tilapia with butter, lemon, and rosemary. I thought that sounded good, but that it would be even better with some olive oil and mustard powder (it was).
You can put the whole thing together and have dinner on the table in less than fifteen minutes. Make the fish, steam (or zap) some veggies and you’re good to go.
I made this recently (just as spring is finally showing signs of arriving, after a truly nasty winter), but it would be great in the summer when you want something fast. There’s no need to heat the stove or the oven for an hour.
By the way, the fish came from Trader Joe’s. They have great frozen fish. The tilapia was in a package with individually-wrapped fillets. Normally, I don’t like extra packaging, but in this case it was perfect, since I only had to defrost one fillet, instead of the entire bag.
Pan-Fried Tilapia with Lemon Butter Sauce Substitutions and Variations
- If you don’t have tilapia, use another mild, white fish such as cod, flounder, or Dover sole
- Swap the rosemary for some capers
- Skip the mustard and the rosemary and use dill instead
More Easy Fish Recipes
Fish in a rich, tangy sauce that seems more decadent than it actually is. There’s a bit of warm spiciness from cumin and garam masala, but it’s not “hot” spicy.
Make a quick marinade, let it sit, and pan-fry the fish. Dinner is done.
In America, we tend to think of “Jewish” food as brisket, potato pancakes, and bagels. But there’s a whole world of spicier and more varied foods from India, Lebanon, and the Mediterranean. This is one of them.
A variation on the classic cioppino, popular in San Francisco, this stew is easy and accessible. You can even start it in advance (up to the point where you add the fish).