Tilapia with Lemon Butter Sauce

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 Lan

Lemon butter sauce is another word for francaise sauce. This is a synthetic sauce made from butter, lemon juice, olive oil, and shallots or onions. It is a sauce that is made very quickly, so it is very suitable for people who have busy lives. Traditionally, this dish is cooked with very thinly sliced chicken, but, because of my family's way of dieting, I use tilapia fish. This sauce also can go well with shrimp or other seafood. 

Ingredients:

2 tilapia fillets

2 tbs flour

1/4 tsp salt 

1/8 tsp black pepper

1 egg

Sauce ingredients:

2 tbs olive oil

2 tbs butter

1/4 cup white wine

1/4 cup chicken broth

2 garlic cloves, minced

1/2 red onion, chopped or 1/2 cup total

Juice and zest of 1 lemon

1 roma tomato, chopped

Salt and pepper to taste

Fresh chopped parsley

Directions:

To make the sauce:

In a sauce pan, add butter and oil. Heat until hot and stir in garlic and onions. Cook for 3 minutes. Add wine and chicken broth. Season with salt and pepper. Cook for another 5 minutes or until the sauce is reduced by half. Add lemon juice and zest; then add the roma tomatoes. Let cook for another 2 minutes. Turn the heat off and stir in fresh chopped parsley.

To prepare the fish:

Thaw fish if frozen

In a bowl, combine the flour, salt, and pepper.

In another bowl, beat egg; then flavor egg with salt and pepper as well.

Cover the fish on both sides with flour; shake the excess flour off the fish; then dip the fish in the egg mixture.

Heat about 1 tbs olive oil in a sauté pan; then add fish. Cook each side of the fish for 2 minutes over medium temperature.

Place fish on a serving plate and pour sauce over them.

Serve with noodles of your choice.