If you love tilapia, you’ll love this gluten-free recipe for tilapia with lemon parsley sauce. This is such a simple meal to make and it cooks up in just a few minutes. (If you make fingerling potatoes as the side dish as I did, you’ll want to start cooking those an hour ahead of time.)
This meal just tastes healthy and fresh – and is so easy to make too. Good luck!
- 4 tilapia filets
- 1/2 cup rice flour
- Salt and Pepper to taste
- 1-2 Tbsp. olive oil
- 1 1/2 cups chicken broth
- 1 Tbsp. fresh Italian Parsley, chopped
- Zest of one lemon
- Juice of 1/2 to 1 whole lemon, to taste
- 1 Tbsp. cornstarch (or arrowroot powder, potato starch or tapioca starch)
- 1 Tbsp. butter (I use Earth Balance vegan spread)
In a bowl, mix rice flour with salt and pepper.
In a large pan, heat olive oil over medium-high heat.
Once pan is hot, dredge each tilapia filet in the rice mixture, then place in plan.
Cook for 3-4 minutes on each side, or until nicely cooked through. Set fish aside.
In the same pan, combine chicken broth, parsley, lemon zest and juice (add 1/2 of lemon juice + more to taste) and butter. Simmer over medium-low heat.
In a small bowl, combine cornstarch with about 1/4 cup of cold water until dissolved. Add cornstarch mixture to sauce.
Season sauce to taste by adding salt, pepper, more lemon juice, etc. If it's too lemony for your taste, add more chicken broth.
Serve with a side of roasted fingerling potatoes. Enjoy!