Pan-Fried Tilapia with White Wine Sauce


Main Dish
Pan-Fried Tilapia with White Wine Sauce

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    Dress up tilapia with a bright lemony wine sauce. Serve with Charred Broccolini and orecchiette pasta for a simple weeknight meal or as an elegant entree for entertaining.

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    Servings and Ingredients

    Serves 2
    2 Hy-Vee large eggs
    2 tbsp. Hy-Vee 2% reduced-fat milk
    1 c. Hy-Vee all-purpose flour
    1 tsp. finely ground Hy-Vee sea salt, divided
    ½ tsp. finely ground Hy-Vee black pepper, divided
    1 lbs. Fish Market fresh skinless tilapia fillets, 1/4 to 1/2 in. thick
    1 tsp. Badia Andrew Zimmern Food Adventures Italian seasoning
    7 tbsp. Hy-Vee unsalted butter, divided
    1 lemon, thinly sliced
    ½ c. dry white wine
    1 c. seafood stock or homemade fish stock
    3 tbsp. fresh lemon juice
    ¼ c. chopped Italian parsley , divided
    Hot cooked orecchiette pasta, for serving
    Charred Broccolini, for serving

    Things To Grab

    • Wire rack
    • large rimmed baking pan
    • 2 shallow bowls
    • Paper towels
    • Large skillet
    • 12-in. cast-iron skillet


    1. Place a wire rack in a large rimmed baking pan; set aside.

    2. Whisk together eggs and milk in shallow bowl. Stir together flour, 1/2 tsp. salt, 1/4 tsp. black pepper in another shallow bowl. Set aside.

    3. Pat fish fillets dry with paper towels; season with Italian seasoning and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Set aside.

    4. Melt 2 Tbsp. butter in a large skillet over medium heat. When the butter starts to brown, add the lemon slices in a single layer. Cook for 2 to 3 minutes or until edges are slightly charred. Remove from heat; set aside.

    5. Melt 3 Tbsp. butter in a 12-in. cast-iron skillet over medium heat. Dip fish fillets, one at a time, in flour mixture; shake off excess. Then dip in egg mixture. Carefully place in skillet in a single layer. Cook for 2 to 3 minutes or until bottoms are golden brown. Turn and cook for 1 to 2 minutes or until fish flakes easily with a fork (145 degrees). Transfer to wire rack in baking ban.

    6. Remove skillet from heat. Carefully add wine to skillet; return to heat and scrape brown bits from bottom of skillet. Stir in seafood stock, lemon juice and 2 Tbsp. parsley; bring to a boil. Reduce heat to medium-low. Simmer for 7 to 8 minutes or until sauce is reduced to about 1/3 cup.

    7. Return fish fillets to skillet; arrange lemon slices on top with charred sides up. Cut up remaining 2 Tbsp. butter; add to skillet. Simmer for 1 to 2 minutes or until fish is heated through, basting occasionally with sauce.

    8. To serve, transfer fish fillets with lemon slices to serving plates; sprinkle with remaining 2 Tbsp. parsley. Drizzle with pan sauce. Serve with orecchiette pasta and Charred Broccolini, if desired.

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    Nutrition facts


    950 Calories per serving

    Amounts Per Serving

    • Total Fat: 50g
    • Cholesterol: 410mg
    • Sodium: 1440mg
    • Total Carbohydrates: 55g
    • Protein: 60g

    Daily Values

    Iron 35%
    Calcium 10%
    Vitamin D 40%
    Potassium 20%