Pan-Seared Tilapia with Lemon, Shallot and Browned Butter
Ronnie's Notes
Most pan-seared fish are finished in a hot oven after the initial browning but to avoid overcooking in the case of tilapia and other thin fillets, the pan should be placed in a warm oven or on a serving platter and covered with aluminum foil (or, if you’re lucky enough to have one, in a warming drawer).
Instructions
Preheat the oven to warm, 140°F.
Sprinkle the fish with salt and pepper to taste, then dredge in the flour.
Shake off the excess flour.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan, preferably nonstick, over medium-high heat.
When butter has melted and looks foamy, add the fish.
Cook for , or until nicely browned.
Turn the fish and cook for an additional 2–.
Remove the fish to a serving platter and keep warm in the oven.
Heat the 2 tablespoons remaining olive oil in the pan.
Add the shallots and cook for .
Add the chives and parsley and stir.
Add the lemon slices, pour in the liquid and cook for another minute or so, until the sauce has thickened slightly.
Remove the pan from the heat.
Transfer the fish to four plates.
Top each fish with two of the lemon slices and spoon the pan contents over the fish.
Makes 4 servings.