This dish is a great quick fix meal for during the hectic week!! I know I have them and I am sure you do as well. We all know it is getting warm out (especially down here in the south so quick meals are great so your not heating up the kitchen! : )
6 Tilapia filets
2 lemons, 1 sliced in rounds, 1 zested and juiced
4 tbsp butter
½ cup all purpose flour
1 tbsp dill weed, plus more for fish and sauce
½ tsp kosher salt, plus more for fish
1/2 tsp black pepper, plus more for fish
1/3 cup of olive oil
Season both sides of the Tilapia with kosher salt, pepper , dill weed and the juice of half a lemon. In a shallow dish add the flour, ½ of the dill weed, ½ tsp of kosher salt, ½ tsp of black pepper and lemon zest and mix it together.
In a large skillet add the olive oil and heat to med high.
Dredge the fish in the flour then add to the heated olive oil. Cook for about 2 minutes, or until the fish is golden brown. Turn fish over gently away from you (Don’t need anyone getting hot oil on them). Cook for another 2 minutes or again until golden brown an crispy. Remove from pan and place on a platter.
Lower the heat to medium and remove the oil from the pan. Put the skillet back on the heat and add the butter, juice of half a lemon and lemon rounds and dill weed and cook until the butter is browned and lemons are caramelized, about 5 minutes.
Drizzle the brown butter over the Tilapia and place the lemons on the top.
You can serve with a fresh coleslaw and tomato slices seasoned with salt and pepper drizzled with balsamic vinegar!