Tilefish with Lemon


  • 4 6-8 ounce tilefish fillet portions
  • 2 tbsp olive oil
  • 2 tbsp butter
  • salt and pepper to taste
  • flour for dredging, season flour with 1 tsp basil

Lemon Sauce

  • 2 tbsp finely minced shallots
  • 2 tbsp butter
  • 2 tbsp lemon zest
  • 1/4 cup chicken broth
  • 2 tbsp white wine
  • 2 tsp finely chopped parsley
  • flour for dredging, add a tsp of basil to flour if you like


  • Preheat oven to 350.
  • Pat fillets dry and rub with salt and pepper, to taste.
  • Dredge fillets in flour and basil mixture.
  • Add butter and olive oil to a pan over medium high heat.
  • Place the fillets in the hot pan and sear the fish on both sides, about 3-4 minutes a side.
  • Remove fish from pan and transfer to a baking dish.
  • Place fish into oven and bake for 12-15 minutes, depending on the fillets thickness.

For the Lemon Sauce

  • Add 1 tbsp butter to small saucepan over medium heat.
  • Add the shallots to the pan and cook for a minute. Add chicken broth, wine, and lemon zest and bring to a light boil. Reduce heat to medium low.
  • Add the rest of the butter and whisk, add a bit of flour for desired thickness.
  • Pour lemon sauce over fish straight out of the oven and sprinkle with chopped parsley.
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