White Wine Lemon Tilapia

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.6
  • Total Fat: 13.2 g
  • Cholesterol: 60.4 mg
  • Sodium: 57.1 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 21.3 g

View full nutritional breakdown of White Wine Lemon Tilapia calories by ingredient

Number of Servings: 4


    4 Four Ounce Tilapia Filets
    1/2 Cup Flour
    3 Tablespoons Olive Oil
    1 Tablespoon Minced Shallot
    1/2 Cup White Wine
    2 Tablespoons Butter
    1 Tablespoon Fresh Parsley
    1/2 Fresh Lemon Squeezed


Pat filets dry with paper towel. Salt and Pepper, let stand for 5 minutes.

Sauce (While filets are resting)
1 Tablespoon of the olive oil in a non-stick frying pan. Medium heat. Wait until you see a shimmer on the oil.
Place chopped shallot in pan, stir until soft and you begin to see color. About a minute.

Add the 1/2 cup of wine and bring to boil, then reduce to simmer. Continue to cook until it is reduced by half.

Remove sauce from pan, strain to remove shallot. Add butter and parsley and whisk.

Back to the filets.

Dredge them in flour, shake off all excess. They should be very lightly coated.

Place 2 Tablespoons olive oil in saute pan, heat to shimmer. Place filets in, immediately reduce heat to medium or lower. DO NOT move the fish. Cook for approximately 2-3 minutes until the bottoms are slightly brown and the fish is opaque. Flip with a spatula. Two to three minutes or less each side. Transfer to paper towel. Serve immediately with sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user AKHILA1.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

  • no profile photo

    I'm not that good with the preparation part, but it tastes pretty good. - 8/28/07

  • no profile photo

    I love this, It was very good. Changes I made were to add fresh garlic, I used onions instead of shallots (didnt have them on habd) , and I di not strain the garlic & onion from the suace, whcih I thought added to the presentation. - 7/30/07

  • no profile photo

    We served this recipe to visiting friends who have more access to fresh fish than we have in Manitoba. Everyone agreed that it was excellent. The sauce was light and added just the right touch. - 7/29/07