READY IN 25 mins

Parmesan Tilapia with a White Wine Sauce

Read Reviews (6)

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

Directions

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

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

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.

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.

—Blondeprincess

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Most Helpful Critical Review

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...?

—cookinmom

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8 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.

—Brenda

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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!

—flygal97

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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. :)

—akdykes

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Jan 09, 2013

The sauce was a little too thick, and the only taste was the wine...

—SkylersMama

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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.

Nutritional Information

Parmesan Tilapia with a White Wine Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 324
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 6.3g 32 %
Cholesterol 69mg 23 %
Sodium 409mg 16 %
** Potassium 572mg 16 %
Total Carbohydrates 20.8g 7 %
Dietary Fiber 0.7g 3 %
Protein 30.8g 62 %
** Sugars 2.7g
Vitamin A 8 %
Vitamin C 3 %
Calcium 26 %
Iron 17 %
** Thiamin 19 %
Niacin 57 %
** Vitamin B6 28 %
** Magnesium 17 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.