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Tilapia & Lemon Sauce

Serve this lemon tilapia with any tossed salad full of your favorite vegetables and buttered bread. It's easy, quick and unique. And it's a big hit with company, too. —Susan Taul, Birmingham, Alabama
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon salt
  • 4 tilapia fillets (4 ounces each)
  • 2 tablespoons plus 2 teaspoons butter, divided
  • 1/3 cup reduced-sodium chicken broth
  • 2 tablespoons white wine or additional reduced-sodium chicken broth
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons minced fresh parsley
  • 2 cups hot cooked rice
  • 1/4 cup sliced almonds, toasted


  • In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture.
  • In a large nonstick skillet, cook fillets in 2 tablespoons butter over medium-high heat until fish just begins to flake with a fork, 4-5 minutes on each side. Remove and keep warm.
  • In the same skillet, melt remaining 2 teaspoons butter. Stir in remaining 1 tablespoon flour until smooth; gradually whisk in broth, wine and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley. Serve fish and sauce with rice; garnish with almonds.
Nutrition Facts
1 fillet with 1/2 cup rice and 4 teaspoons sauce: 334 calories, 12g fat (6g saturated fat), 76mg cholesterol, 593mg sodium, 30g carbohydrate (1g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 3 very lean meat, 2 starch, 2 fat.
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Average Rating:
  • lodean
    Jun 13, 2020

    I loved this! It was delightfully fresh and flavorful. I would have liked a little more sauce. Will definitely make this again.

  • ktype
    May 29, 2020

    No comment left

  • tenamac
    Mar 16, 2018

    We loved this! I added some dried tarragon to the sauce as I felt it needed a little something more. Served it with wild rice blend cooked in chicken stock and a little lemon juice and broccoli. As per comments below, I made extra sauce and was glad I did. YUM! Will put this in the fish rotation!

  • homemadewithlove
    Nov 3, 2016

    My family loved the fish and sauce. Didn't have almonds but will try next time. Even used gluten free flour. Served with the Vegetable Trio as pictured.

  • xlsalbums
    Aug 28, 2016

    Fish is really good but there wasn't enough sauce. I would double that next time and add a little more liquid. It thickens pretty quickly and doesn't pour.

  • mumsay
    Feb 6, 2016

    The fish was good - the sauce not so much. I made it with white cooking wine, which ruined the taste. I'll try chicken broth next time.

  • mjlouk
    Jul 29, 2015

    Really good! My kids even are it - without the sauce. Great with some rice and vegetables.

  • SRAdair
    Feb 28, 2015

    This turned out very good. Maybe a little more lemon next time. The toasted almonds were a nice touch. Will be making this again.

  • styles4u2
    Mar 11, 2014

    This recipe was not only excellent tasting, it was so easy to prepare. My husband said he could eat this anytime! I made this on a Tuesday and since it is Lent, he may get it again on Friday!

  • thomasri
    May 9, 2013

    Excellent! I used thyme in place of parsely, and used Kentucky Kernal Seasoned flour (doubled) and two cans of chicken broth. This is now my favorite fish dish!