For this lemon tilapia fillet dish, I adapted the recipe from my lemon chicken recipe. It was easy to prepare, fast too cook, and simply delicious. Coz when it comes to fillets, simplicity goes a long way.
INGREDIENTS:
4-5 tilapia fillets
1/2 cup of flour
powdered lemon-pepper seasoning
salt and pepper to season
half a slice of lemon
1/2 + more chicken stock (or water)
butter to fry the fish
Place the flour in a plate, season it with the lemon-garlic seasoning. Lightly drench both sides of the fillets with flour. Don’t throw the flour yet.
Melt butter in a pan. Fry the tilapia fillets. Since the fish are thin, make sure to keep an eye out on them but don’t flip until they’re ready. Probably 6-8 minutes or so. If you’re cooking more, do this in batches. Don’t fry ‘em all up at the same time coz they’ll flake and you won’t get the slighty crispy texture from the fish.
Set aside the butter-fried fish. Add more butter in a pan to melt. Take 3 tbsp of flour from the plate and add into the pan. Use a whisk to mix everything together, even the bits from the pan until you get a light brown paste-like consistency. Pour the chicken stock (or water) and continue to whish. Squeeze in the lemon juice. Season with salt and pepper. Mix until you get the gravy texture. This is the basic way to make gravy by the way.
Turn the heat off. You can either put the fried fillets into the pan and coat with the lemon sauce or carefully place the fillets in a serving platter then gently pour the gravy on top of the fish. It’s up to you.
Serve with steamed asparagus and Lipton Pasta Alfredo or rice.
