2 tablespoons fresh Italian parsley, coarsely chopped
1 1/2 lb tilapia fillets (thawed)
1 teaspoon seasoned salt
4 teaspoons flour, divided
Large zip-top bag
3 tablespoons butter, divided
1/4 cup white wine
Chop parsley; cut lemon in half. Set both aside.
Check fish for bones (wash hands).
Preheat large sauté pan on medium-high 2–3 minutes. Place seasoned salt and 3 teaspoons flour in zip-top bag; shake to mix. Add fish to zip-top bag; seal tightly and shake to coat.
Place 1 tablespoon butter in pan, then add fish; cook 3 minutes. Add 1 tablespoon 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 to serving plates.
Add wine, and remaining 1 tablespoon butter and 1 teaspoon 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.
CALORIES (per 1/4 recipe) 270kcal; FAT 12g; CHOL 95mg; SODIUM 520mg; CARB 5g; FIBER 0g; PROTEIN 34g; VIT A 8%; VIT C 10%; CALC 2%; IRON 6%
So the hubs and I can't always agree :D. I really liked this and him...not so much. He's not the biggest fan of fish and he thought this was too lemony. I really liked it. I served this with orzo and asparagus. I might make this again for a lunch for myself, but not for dinner for the two of us.