Parmesan Tilapia with a White Wine Sauce

Parmesan Tilapia with a White Wine Sauce

Made  times
Madelynn 3

"This is a simple pan-fried tilapia with a reduction sauce. It's great served over rice or pasta."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 13 Ratings

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

it was ok.

Most helpful
Most positive
Least positive

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!

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...

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.

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, beca...

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 th...

Other stories that may interest you