Home Chef Pan-Roasted Tilapia
A homemade chili-lime compound butter adds a fiery flare to this lightly breaded tilapia. Pair with roasted broccoli for the perfect Home Chef dinner.
Serves: 2Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy
- 2 fillets tilapia
- 1 1⁄2 tablespoons butter, room temperate
- 1 chili pepper, sliced in half and de-seeded
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 lime, halved
- 2 cups broccoli, cut into halves
- 4 sprigs parsley, coarsely chopped, plus more for garnish
- 1⁄2 cup flour
- 3 teaspoons olive oil
- Salt, to taste
- Black pepper, to taste
- Preheat oven to 375°F. Line baking sheet with foil.
- In a medium mixing bowl, combine butter, half the pepper, half the shallot, half the garlic, parsley, ½ teaspoon salt and juice of lime (to taste). Divide and mold into 2 equally-sized circular portions; chill in refrigerator.
- In a shallow dish or plate, add flour. Season each side of fish with a pinch of salt in pepper, then coat in flour.
- On prepared baking sheet, arrange broccoli. Drizzle with 1 teaspoon olive oil, plus salt and pepper. Roast 10 minutes, until tender and edges begin to brown.
- In a medium oven-safe pan over medium-high heat, combine 2 teaspoons olive oil, remaining shallot, remaining chili, remaining garlic and fish. Cook fish 3 minutes per side, until golden brown.
- Top each fillet with a portion of butter. Place pan on top rack of oven; bake 2 minutes, until butter is melted.
- To serve, lay fish against broccoli. Spoon melted compound butter over fish, garnish with remaining parsley, any remaining lime and pepper.