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Pan-Fried Fish with Creamy Lemon Sauce for Two

Serves 2

20 min

Pan-Fried Fish with Creamy Lemon Sauce for Two

Recipe GLPR54142c5be32248

0.0(0)
Main Course
20 min
Servings: 2
Stovetop
SNAP eligible

Tender tilapia fillets are lightly breaded and pan-fried until golden, then finished with a silky, light cream sauce infused with fresh lemon juice. This elegant yet simple dish comes together in just 20 minutes and serves two as a satisfying, protein-rich main course.

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Ingredients

2 tilapia fillets

1 tablespoon all-purpose flour

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of chili powder

Pinch of ground cumin

Salt and black pepper to taste

2 tablespoons Italian dressing

¼ cup fat-free reduced-sodium chicken broth

1 tablespoon fresh lemon juice

1 ounce fat-free cream cheese

1 tablespoon fresh chopped parsley

Directions

  1. In a shallow bowl, combine the flour, garlic powder, onion powder, chili powder, and cumin. Stir until well blended.

  2. Season both tilapia fillets with salt and pepper on both sides. Working with one fillet at a time, dip it into the flour mixture, coating both sides evenly and shaking off any excess. Place coated fillets on a clean plate.

  3. Heat the Italian dressing in a large nonstick skillet over medium heat until it shimmers. Carefully add the tilapia fillets and cook for 3 to 4 minutes on the first side, until the crust is golden brown.

  4. Flip the fillets gently and cook for another 3 to 4 minutes on the second side until the fish flakes easily with a fork and reaches an internal temperature of 165°F.

  5. Transfer the cooked fish to a serving plate and keep warm. In the same skillet, pour in the chicken broth and lemon juice, stirring to deglaze and combine. Bring to a gentle simmer over medium heat.

  6. Add the cream cheese to the simmering sauce and whisk continuously until it melts completely and the sauce becomes smooth and creamy. Cook for 1 minute more.

  7. Spoon the creamy lemon sauce over the tilapia fillets and garnish with fresh chopped parsley. Serve immediately.