Pan Seared Tilapia in Lemon Butter Sauce with Steamed Broccoli and Boiled Red Potatoes

The menu had been calling for a sea food dish for a few months now and I reluctantly did not prepare well enough in advance to ever get a dinner created with a well endowed plating. Last night I made a fine tilapia and veggie plate that would tease the best foodie. The menu began with my small 2qt sauce pan and some boiling red potatoes. I would eventually create the black pepper, kosher salt, buttered potato side dish served with a little sour cream. The broccoli florets were streamed and served with a little lemon butter and kosher salt. Finally …. Let’s make some pan seared tilapia in a lemon butter sauce, Chef Gosselin style!

2 small tilapia fillets (thawed) per serving

1 pinch Old Bay Seasoning per side on each tilapia fillet

1 pinch of course ground black pepper on each side of the tilapia fillet

2 patties butter

1 /4 tsp minced garlic

1/2 lemon sliced thinly (6 thin, round slices)

10 nettles off my fresh potted Rosemary plant

1/4 tsp finely chopped parsley (yes it was from the Chef Gosselin garden)

Heat your 10 inch skillet on Med Hi and melt your 2 patties of butter. Reduce heat to Med

Add the minced garlic and allow to incorporate into the hot butter for a few seconds

Add the two tilapia fillets.

Sear the tilapia for about 4 min per side

Squeeze the juice out of a lemon slice onto the cooking tilapia fillets

Place all the remaining lemon slices in the skillet around the cooking fish

Remove and plate tilapia fillets

Add rosemary and parsley to lemon and butter in pan

Toss the lemon and browning butter with the rosemary and parsley.

Spoon the sauce atop the plated fish

Serve with the boiled potatoes that I have described above and the steamed lemon buttered broccoli.

ENJOY! I know my wife loved her meal…there was nothing left on the plate.