Ingredients
For the Fish
▢1 tablespoon olive oil
▢1 tablespoon butter
▢4 fillets tilapia, skinless
▢salt, to taste
▢pepper, to taste
▢chopped fresh parsley, for garnish
For the Lemon Cream Sauce
▢2 tablespoons butter, divided
▢3 cloves garlic, minced
▢½ cup low sodium chicken broth, (or dry white wine)
▢¼ cup heavy cream
▢2 tablespoons fresh lemon juice
▢salt, to taste
▢pepper, to taste
Instructions
Set a skillet over medium heat; heat up oil and 1 tablespoon butter.
Season fish with salt and pepper and add to skillet; cook for 3 minutes per side.
Remove fish from skillet and set aside.
Add 1 tablespoon butter to the same skillet and melt over medium-high heat.
Stir in garlic and cook for 20 seconds.
Slowly whisk in chicken broth and cook for 4 minutes, or until reduced by 1/3.
Reduce heat to medium-low and add remaining butter.
Slowly whisk in heavy cream.
Add lemon juice and whisk until everything is well combined. Make sure to whisk continually so that the heavy cream doesn't curdle.
Season with salt and pepper; taste the sauce and adjust accordingly.
Remove from heat.
Pour sauce over fish, or add fish back into the skillet; garnish with parsley, and serve.
