The selection of fresh seafood at my grocery store is usually pretty limited. So when I saw that a good batch of tilapia had come in, I knew exactly what would be on my dinner table tonight.
If you plan to make a meal similar to mine, plan to cook your tilapia last. This fish only needs about 10 minutes before it’s white and flaking (ready to eat). I cooked mine on a pan with a little olive oil.
I suggest preparing the lemon-parmesan cream sauce second to last.
Lemon-Parmesan Cream Sauce
Fresh squeezed lemon juice from 1.5 lemons
1/2 cup half n half
Parmesan cheese (less than a 1/4 cup)
3 Tbsp butter
1 Tbsp Flour
Savory, Salt and Pepper
1. Make a roux using your butter and flour (melt butter with flour in a sauce pan).
2. Pour in half n half, lemon juice, and seasoning. Whisk until the sauce thickens.
The first thing I did for this meal was to prepare garlic mashed potatoes. I used baby gold potatoes and fresh garlic, mashed with half n half, salt and pepper. You can start your sauce and fish when the potatoes are nearly finished.
Serve with your favorite veggie side (I chose mushrooms) and/or salad.