Introduction

This pan-fried tilapia with pesto cream sauce is a quick and flavorful meal that elevates simple frozen fish fillets into something special. The creamy pesto sauce adds a fresh, herbaceous touch that pairs beautifully with the golden, crispy tilapia. Perfect for an easy weeknight dinner.

A white shallow bowl filled with three browned, crispy chicken breasts arranged side by side, each covered partially with a thick, creamy light yellow sauce with small flecks of herbs. Fresh green basil leaves are scattered on the sauce and around the chicken, adding bright color. The creamy sauce has a smooth texture with some herbs mixed throughout, gently pooling around and over the chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)
1/2 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch)
1/3 cup pesto
1 cup low sodium chicken broth
2 teaspoons cornstarch
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Step 1: Heat 1 tablespoon olive oil over medium-high heat (or medium if your stove runs hot) in a nonstick skillet.
Step 2: Add the frozen tilapia fillets in a single layer and cook for 10 to 11 minutes, turning halfway through. Cook until golden on the outside and the internal temperature reaches 145°F; then transfer to a plate.
Step 3: Reduce heat to low and add heavy cream and pesto to the now empty skillet. Whisk together chicken broth and cornstarch in a separate bowl, then add to the skillet.
Step 4: Bring the sauce to a simmer, stirring often until it thickens to your desired consistency. Stir in lemon juice and season with salt and pepper (about 1/8 teaspoon each is a good starting point).
Step 5: Return the tilapia to the skillet, spoon the sauce over the top, and serve immediately over pasta, mashed potatoes, or rice.

Tips & Variations

To make a lighter sauce, substitute evaporated milk mixed with cornstarch for heavy cream without sacrificing creaminess.
For extra freshness, add a handful of chopped basil or parsley to the pesto cream sauce just before serving.
Use vegetable broth instead of chicken broth for a vegetarian-friendly option.

Storage

Store any leftover fish and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid breaking the sauce or drying out the fish. If the sauce thickens too much when chilled, stir in a splash of broth or cream before reheating.

How to Serve

A white bowl holds a serving of dark brown, crispy fish fillet covered partially with creamy light green herb sauce sprinkled with small bright green basil leaves and chopped herbs. Next to the fish is a light, fluffy mound of white mashed potatoes with the same creamy herb sauce on top and garnished with green herbs. Two yellow lemon wedges are placed beside the mashed potatoes. A silver fork rests on the edge of the bowl, all set on a white marbled surface with scattered fresh green basil leaves around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tilapia instead of frozen?

Yes, fresh tilapia works well. Adjust the cooking time to about 3-4 minutes per side until cooked through and flaky.

What can I serve with this dish?

This tilapia pairs wonderfully with pasta, rice, or creamy mashed potatoes to soak up the delicious pesto cream sauce.

Pan Fry Tilapia with Pesto Cream Sauce Recipe

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★★★★★

4.8 from 84 reviews

A quick and delicious pan-fried tilapia recipe served with a creamy pesto sauce. The golden crust on the fish complements the rich and tangy pesto cream, making a perfect meal served over pasta, mashed potatoes, or rice.

Author: Elias
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Fish

1 tablespoon olive oil
1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)

Sauce

1/2 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch)
1/3 cup pesto
1 cup low sodium chicken broth
2 teaspoons cornstarch
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Heat oil: Heat 1 tablespoon olive oil over medium high heat (or medium if your stove runs hot) in a nonstick skillet to prepare for frying the tilapia.
Cook tilapia: Add the frozen tilapia fillets in a single layer and cook for 10-11 minutes, turning them over halfway through cooking. Cook until the fish is golden on the outside and reaches a minimum internal temperature of 145°F; then transfer to a plate.
Prepare sauce base: Reduce heat to low and add heavy cream and pesto to the now empty skillet, stirring gently to combine.
Thicken sauce: Whisk the chicken broth with cornstarch until smooth and add this mixture to the skillet. Bring the sauce to a simmer, stirring often until it thickens to the desired consistency.
Season sauce: Stir in lemon juice and season the sauce with salt and pepper (about 1/8 teaspoon each) to taste.
Finish dish: Return the tilapia fillets to the skillet and spoon the pesto cream sauce over the top. Serve immediately over pasta, mashed potatoes, or rice.

Notes

You can substitute heavy cream with evaporated milk plus 1 teaspoon cornstarch for a lighter sauce.
Adjust seasoning with salt and pepper carefully, as pesto and broth can add saltiness.
Ensure tilapia reaches an internal temperature of at least 145°F for food safety.
This dish pairs well with simple sides such as steamed vegetables or a fresh salad.
Use a nonstick skillet to prevent fish from sticking and breaking apart.

Keywords: tilapia, pesto cream sauce, pan-fried fish, quick dinner, easy recipe, seafood