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Pan fried tilapia bathed in pesto cream sauce

Pan Fried Tilapia Bathed in Creamy Pesto Sauce Delight

Pan fried tilapia bathed in pesto cream sauce is a quick and nutritious seafood dinner perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tilapia
  • 2 tablespoons Olive Oil Adds richness and aids in frying; any cooking oil can be substituted if needed.
  • 4 fillets Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia Pre-seasoned fillets ensure effortless flavor; fresh tilapia can be used with your favorite herbs for seasoning.
For the Sauce
  • 1 cup Heavy Cream Creates a creamy texture in the sauce; substitute with evaporated milk mixed with cornstarch for a lighter option.
  • 1/2 cup Pesto Infuses the dish with vibrant basil flavor; feel free to use store-bought basil pesto for convenience.
  • 1 cup Low Sodium Chicken Broth Provides depth and thins the sauce; you can choose vegetable broth for a pescatarian alternative.
  • 1 tablespoon Cornstarch Thickens the sauce; arrowroot powder is a great alternative thickener.
  • 2 tablespoons Lemon Juice Brightens and adds acidity; freshly squeezed is best, but bottled can work in a pinch.

Equipment

  • nonstick skillet

Method
 

Cooking Instructions
  1. Start by pouring a generous amount of olive oil into a nonstick skillet. Heat it over medium-high heat for about 2 minutes, or until the oil shimmers.
  2. Carefully add the frozen tilapia fillets to the hot skillet, ensuring they don’t crowd the pan. Let them cook for 10-11 minutes, flipping them halfway through, until they turn golden brown and reach an internal temperature of 145°F.
  3. Once the tilapia is cooked, gently remove it from the skillet and set it aside on a plate. Lower the heat to low, and pour in the heavy cream and basil pesto, stirring them together.
  4. In a small bowl, whisk together the low sodium chicken broth and cornstarch until smooth. Gradually add this mixture to the skillet, stirring continuously. Increase the heat back to medium and let the sauce simmer for about 3-4 minutes, or until it thickens to your desired consistency.
  5. Stir in the freshly squeezed lemon juice to brighten the flavors of your pesto cream sauce. Return the tilapia to the skillet and spoon the creamy sauce generously over the fillets.
  6. Carefully plate the pan fried tilapia bathed in pesto cream sauce and pair it with your favorite sides like pasta, rice, or a crisp salad.

Nutrition

Serving: 1filletCalories: 320kcalCarbohydrates: 5gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 350mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 3mgCalcium: 70mgIron: 1mg

Notes

Store leftover tilapia and creamy sauce separately in airtight containers for up to 3-4 days. Reheat gently to maintain the dish’s luscious texture and flavors.

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