Parmesan Tilapia with a White Wine Sauce Recipe - Allrecipes.com
Parmesan Tilapia with a White Wine Sauce Recipe
  • READY IN 25 mins

Parmesan Tilapia with a White Wine Sauce

Recipe by  

"This is a simple pan-fried tilapia with a reduction sauce. It's great served over rice or pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Mix together 1/4 cup flour, Parmesan cheese, thyme, dill, and salt in a shallow dish.
  2. Pour 1/2 cup milk and 1/2 cup flour in two separate shallow dishes.
  3. Dip tilapia fillets into plain flour, then milk.
  4. Thoroughly coat the fillets with the seasoned flour; reserve the remaining seasoned flour.
  5. Melt butter in a large skillet over medium-high heat. Brown the fillets in the butter, about 2 minutes each side.
  6. Reduce heat to medium-low and continue to cook until the fish is easily flaked with a fork, 2 to 5 minutes more.
  7. Transfer the fillets to a dish.
  8. Increase heat to medium, and pour the remaining seasoned flour into the skillet.
  9. Whisk in white wine; cook and stir until reduced and thickened, about 5 minutes.
  10. Gradually stir in 1/4 cup milk. Reduce heat to low and allow sauce to simmer for 1 or 2 minutes more.
  11. Spoon sauce over tilapia to serve.
Kitchen-Friendly View

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2012

Too much dill weed - suggest reducing it. There is no need for the extra salt b/c the parmesan cheese is salty enough. You don't need to use 1/2 cup of milk for the fish., use just enough where you can dip the fish fillets. I suggest unsalted butter, also work quickly w/ the sauce b/c it will separate if you don't serve it fast enough.

 
Most Helpful Critical Review
Aug 19, 2013

I thought this was okay. All that parmesan flavor is a little overwhelming.. Although it made for a nice crispy breading. I think an important part of this recipe is picking the right wine, because if you don't, the sauce comes out tasting weird. :P

 

12 Ratings

Nov 06, 2012

this was fabulous and one recipe my husband said to make again. I served with lemony quiona and frozen peas with butter and garlic. I added seasonings to the milk as well and added some extra seasonings to the wine sauce. Really Great, thank you. the whole meal took about 30 min to prepare and sit down to eat, not bad for a weeknight.

 
Oct 04, 2012

just made this and thought that it was quick and fabulous! served with sauteed spinach, onions and garlic. A new fav! Thanks for sharing!

 
Mar 21, 2013

Delicious! I can't speak for the proportions b/c I tend not to measure anything, but the combo of ingredients is wonderful. Also for anyone having trouble with the sauce, check out a few of the Chef John videos. They will teach you how to make a roux (which is what this sauce is), and you will never have trouble with sauces again! A good reference is the Homemade Nacho Cheese Sauce by Chef John. Btw, thanks flygal97. The spinach, onion, garlic saute was a perfect side next to a bed of rice. :)

 
Jul 24, 2014

Very tasty, but needed to add much more milk to get anything like a 'sauce' consistency.

 
Jan 27, 2014

Very good and easy. Loved it.

 
Mar 16, 2013

The fish was good -- though next time I think I'll use a little seasoned salt to give it a bit more flavor boost. I don't know what happened to the sauce but it came out as a glutenous mess that couldn't be saved. Maybe I had too much leftover flour...?

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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