Roasted Tilapia with Pea and Lemon Butter Sauce
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes like something from a fancy restaurant. Tilapia is such a budget friendly fish that takes beautifully to roasting, and the bright lemon butter sauce with sweet peas makes it feel special without any fuss. Peas are packed with protein and fiber, so you're getting something genuinely nourishing alongside all that delicious flavor. The best part? You probably have most of these ingredients already, and there's minimal cleanup involved.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 473 mlfresh or frozen peas
- 4 tablespoonsbutter(divided)
- 1lemon(zest and juice)
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 237 mldry white wine
- 237 mlvegetable broth
- 2 sprigsfresh thyme
- 1 teaspoonsalt(divided)
- 1 teaspoonblack pepper(divided)
- 2 tablespoonsolive oil
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.