Parmesan Tilapia with a White Wine Sauce

Parmesan Tilapia with a White Wine Sauce

Madelynn

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

25 m servings 324 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

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 wher...

Most helpful critical review

The fish was amazing!! It was cooked perfectly and the coating gave it a really nice crisp. So no complaints on the fish. The reduction on the other hand was not a very good flavor and it was ve...

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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 wher...

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 se...

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

The fish was amazing!! It was cooked perfectly and the coating gave it a really nice crisp. So no complaints on the fish. The reduction on the other hand was not a very good flavor and it was ve...

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...

I left out the dill since neither my wife or I are that fond of it and we both love this.. I'm going to experiment with the recipe and different wines just for fun.

it was ok.

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

Very good and easy. Loved it.

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