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

Serves: 2


  • 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.