Ingredients
2 tbsp fresh Italian parsley, coarsely chopped
1 lemon
1 1/2 lb. tilapia fillets
1 tsp seasoned salt
4 tsp flour, divided
Large zip-top bag
2 tbsp butter, divided
1/4 cup white wine
Directions
1 lemon
1 1/2 lb. tilapia fillets
1 tsp seasoned salt
4 tsp flour, divided
Large zip-top bag
2 tbsp butter, divided
1/4 cup white wine
Directions
Preheat large saute pan on medium-high 2-3 min. Place seasoned salt and 3 tsp flour in zip-top bag, shake to mix. Add fish to zip-top bag, seal tightly and shake to coat.
Place 1 tbsp butter in pan, then add fish; cook 3 minutes. Add 1 tbsp butter to center of pan. Turn fillets, using spatula, and distribute butter under each fillet. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish onto serving plates.
Add wine and remaining 1 tbsp butter and 1 tsp flour to pan; squeeze juice of lemon into pan. Heat and stir 1-2 minutes or until thickened. Stir in parsley and serve butter sauce over fish.
Place 1 tbsp butter in pan, then add fish; cook 3 minutes. Add 1 tbsp butter to center of pan. Turn fillets, using spatula, and distribute butter under each fillet. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish onto serving plates.
Add wine and remaining 1 tbsp butter and 1 tsp flour to pan; squeeze juice of lemon into pan. Heat and stir 1-2 minutes or until thickened. Stir in parsley and serve butter sauce over fish.
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