Roasted Tilapia with Pea and Lemon Butter Sauce

Instructions

1. 1

   Preheat oven to 400°F. Pat tilapia fillets dry with paper towels and season both sides with half the salt and pepper.

   Tip: Dry fish ensures better browning and prevents sticking to the pan.

2. 2

   Heat olive oil in an oven-safe skillet over medium-high heat. Once shimmering, place tilapia skin-side up and sear for 2-3 minutes until the bottom is golden, then transfer to a plate.

   Tip: Searing locks in flavor and creates a delicate crust.

3. 3

   In the same skillet, melt 2 tablespoons butter over medium heat. Add diced shallot and garlic, sautéing for 1-2 minutes until fragrant.

   Tip: Keep heat moderate to prevent garlic from burning.

4. 4

   Deglaze the pan with white wine, scraping up any browned bits from the bottom, then simmer for 1 minute.

   Tip: This releases all the flavorful caramelized bits stuck to the pan.

5. 5

   Add vegetable broth, peas, lemon zest, and thyme sprigs to the skillet and bring to a gentle simmer.

   Tip: Fresh peas cook faster than frozen; reduce cooking time by 1 minute if using fresh.

6. 6

   Return tilapia fillets to the skillet, nestling them into the pea mixture. Transfer the entire skillet to the oven and bake for 10-12 minutes until fish is opaque and flakes easily.

   Tip: Fish is done when the thickest part reaches 145°F internally.

7. 7

   Remove from oven and stir in remaining 2 tablespoons of cold butter and fresh lemon juice until melted and silky.

   Tip: Cold butter creates a luxurious emulsion that coats the peas beautifully.

8. 8

   Taste and adjust seasoning with remaining salt and pepper. Garnish with fresh parsley and serve immediately with crusty bread to soak up the sauce.

   Tip: This dish is best served immediately while the fish is still hot and tender.