If you’re looking for a super simple yet elegant dinner that’s ready in under 30 minutes, you’ve hit the jackpot with this Pan-Fried Tilapia with Pesto Cream Sauce Recipe. I absolutely love how this dish combines the delicate flavor of tilapia with the bright, herby punch of pesto, all brought together with a silky cream sauce that feels fancy without fuss. Whether you’re cooking for a busy weeknight or a casual dinner with friends, you’ll find that this recipe hits all the right notes—comfort, freshness, and a little wow factor on the plate.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in about 25 minutes, making it perfect for busy nights.
- Flavor-Forward: The pesto cream sauce adds a rich, herbaceous kick that lifts simple tilapia to a next-level dish.
- Healthy and Light: Tilapia is a lean fish, and the sauce uses just a bit of cream to keep things luscious but not heavy.
- Versatile Serving Options: You can pair it easily with pasta, rice, or mashed potatoes for a meal that suits your mood.
Ingredients You’ll Need
These ingredients come together beautifully — the frozen tilapia keeps things hassle-free, while the pesto and cream sauce deliver layers of rich flavor. When shopping, I recommend grabbing a good-quality pesto and fresh lemon juice for the best results.
- Olive oil: Use a good extra virgin olive oil for frying to add a subtle fruity note.
- Frozen tilapia fillets: I love using Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia because it’s already seasoned and cooks perfectly from frozen.
- Heavy cream: This adds the creamy richness in the sauce; you can swap for evaporated milk with cornstarch if you want a lighter alternative.
- Pesto: Fresh or store-bought, pesto is the star of the sauce—choose a high-quality jar for that fresh basil punch.
- Low sodium chicken broth: Adds depth and balances the creaminess without overpowering the delicate fish.
- Cornstarch: Helps thicken the sauce to that perfect velvety texture.
- Lemon juice: Brightens the sauce and cuts through the richness.
- Salt and pepper: Essential for seasoning both the fish and sauce just right.
Variations
I love tweaking recipes to fit what I have on hand or to suit different tastes—don’t hesitate to put your own spin on this Pan-Fried Tilapia with Pesto Cream Sauce Recipe. It’s forgiving and flexible enough to handle a few substitutions.
- Swap the fish: Once I tried using cod instead of tilapia and it worked just as well—same cooking method, just a slightly firmer texture.
- Dairy-free option: I’ve experimented with coconut milk and a bit of cornstarch instead of cream—delicious if you want to avoid dairy, just expect a subtle coconut flavor.
- Herb twist: Add a sprinkle of fresh thyme or basil on top if you want to elevate the aroma.
- Add veggies: Stir in some sautéed spinach or sun-dried tomatoes into the pesto cream sauce for extra color and nutrition.
How to Make Pan-Fried Tilapia with Pesto Cream Sauce Recipe
Step 1: Sear the Tilapia to Golden Perfection
Start by heating a tablespoon of olive oil in a nonstick skillet over medium-high heat—if your stove tends to run hot, bring it down slightly to medium. I like nonstick because flipping delicate frozen fish gets easier without it breaking apart. Add the frozen tilapia fillets in a single layer. Cook for about 10 to 11 minutes total, flipping them halfway through so you get that irresistible golden crust on both sides. The key here is patience — don’t rush flipping, or you risk your fillets falling apart. You’re looking for a firm texture and a beautiful golden exterior, with the internal temperature hitting 145 ̊F. Once done, transfer the fillets to a warm plate.
Step 2: Whip Up That Creamy, Dreamy Pesto Sauce
Turn the heat down to low so you don’t scorch the sauce. Pour the heavy cream and pesto into your now-empty skillet—don’t rinse it; those browned bits are where your flavor is hiding. While that starts warming, whisk together the chicken broth and cornstarch until smooth, then add it to the pan. Keep stirring gently as the sauce comes to a simmer, and watch closely—it thickens fast! When you see it reach a luscious, creamy consistency (about 4-5 minutes), stir in one tablespoon of fresh lemon juice to brighten everything up. Finally, season with about ⅛ teaspoon each of salt and pepper, or adjust to your taste.
Step 3: Bring it All Together and Serve
Now, return the tilapia fillets to the skillet. Spoon the sauce generously over the top, letting those flavors mingle for a minute or two on low heat. I love serving this over al dente pasta or creamy mashed potatoes, but steamed rice works beautifully too. You’ll find this recipe works as well for a cozy family dinner as it does for impressing guests when you want something that looks like you put in hours (but really, it’s all about the sauce!).
Pro Tips for Making Pan-Fried Tilapia with Pesto Cream Sauce Recipe
- Don’t Thaw the Tilapia: Cooking frozen fillets directly helps preserve moisture and avoid that mushy texture I used to get when thawing improperly.
- Use a Nonstick Skillet: Makes flipping delicate fish foolproof—trust me, it saves a lot of frustration.
- Watch Your Sauce Thickness: If it gets too thick, just add a splash of chicken broth to loosen it back up—easy fix!
- Timing is Everything: Keep the heat low when making the sauce to prevent curdling and to keep those vibrant pesto flavors fresh.
How to Serve Pan-Fried Tilapia with Pesto Cream Sauce Recipe
Garnishes
I like to finish with a sprinkle of freshly grated Parmesan and a few torn basil leaves. A tiny lemon wedge on the side brightens each bite even more and looks so inviting on the plate.
Side Dishes
This dish pairs incredibly well with creamy mashed potatoes for those cozy nights or a simple herbed rice pilaf for something lighter. For freshness, I often serve it alongside sautéed green beans or a crisp arugula salad tossed with lemon vinaigrette.
Creative Ways to Present
For a special occasion, I like plating the tilapia over a nest of linguine tossed lightly with olive oil and fresh herbs, then drizzling the pesto cream sauce artistically around the plate. Adding edible flowers or microgreens on top makes it feel extra celebratory without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they stay tasty for up to 2 days. The sauce thickens as it cools, so I give it a gentle stir when reheating.
Freezing
I don’t usually freeze this dish because the cream sauce can separate when thawed. But if you want to prep in advance, freeze the cooked tilapia separately from the sauce and combine them fresh when reheating.
Reheating
The best way I found to reheat leftovers is gently warming the fish and sauce together on low heat in a skillet. Adding a splash of broth or cream helps refresh the sauce’s texture — microwave reheating tends to dry it out.
FAQs
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Can I use fresh tilapia instead of frozen?
Absolutely! Fresh tilapia will work just as well, though you’ll want to reduce the cooking time a bit since fresh fillets cook faster. Watch for that golden crust and an internal temperature of 145 ̊F to ensure doneness.
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Is there a way to make the sauce dairy-free?
Yes! I’ve swapped heavy cream for canned coconut milk with a teaspoon of cornstarch for thickening, which gives a lovely creamy texture with a subtle coconut flavor. Just make sure your pesto doesn’t contain cheese or opt for a vegan version.
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What can I serve instead of pasta or potatoes?
Rice is an excellent alternative, especially jasmine or basmati. For a lower-carb option, try cauliflower rice or a bed of sautéed greens like spinach or kale for a nutritious twist.
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How do I prevent the pesto cream sauce from separating?
Keeping your sauce on low heat while simmering and not letting it boil vigorously prevents separation. Also, adding the lemon juice only after the sauce thickens helps maintain a smooth texture. Slow, gentle cooking is key!
Final Thoughts
I discovered this Pan-Fried Tilapia with Pesto Cream Sauce Recipe when I needed something quick but special, and it quickly became a family favorite. What I love most is how the sauce makes simple fish feel luxurious and the ease of cooking from frozen saves me on those hectic nights. I genuinely hope you enjoy making this recipe as much as I do—it’s a total crowd-pleaser and a reminder that great cooking doesn’t have to be complicated. So go ahead, whip it up, and treat yourself to a delicious meal without the stress!
Print
Pan-Fried Tilapia with Pesto Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Pan Fry Tilapia with Pesto Cream Sauce is a quick and flavorful seafood dish featuring golden, pan-fried tilapia fillets served with a rich and creamy pesto-infused sauce. Perfect for a simple yet elegant dinner, this recipe pairs beautifully with pasta, mashed potatoes, or rice.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)
Sauce Ingredients
- 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 the oil: Heat 1 tablespoon olive oil over medium-high heat (or medium if your stove runs hot) in a nonstick skillet to prepare for cooking the tilapia.
- Cook the tilapia: Add the frozen tilapia fillets in a single layer to the skillet. Cook for 10-11 minutes, turning halfway through, until the fillets are golden and reach a minimum internal temperature of 145°F. Transfer the cooked fish to a plate.
- Prepare the pesto cream sauce: Reduce the heat to low and add the heavy cream and pesto to the empty skillet. Whisk the chicken broth with 2 teaspoons cornstarch until smooth, then add it to the skillet.
- Simmer and thicken the sauce: Bring the sauce to a gentle simmer, stirring frequently until it thickens to your desired consistency. Stir in the lemon juice and season the sauce with approximately ⅛ teaspoon each of salt and pepper.
- Combine and serve: Return the cooked tilapia fillets to the skillet and spoon the pesto cream sauce over them. Serve immediately over pasta, mashed potatoes, or rice for a delicious meal.
Notes
- Tilapia: Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia can be found in the frozen seafood sections of Target, Kroger, Albertson’s (Vos, Shaw’s, Acme, Jewel), and Food Lion. Use the store locator on their website by entering your zip code to find a nearby retailer.
- Servings: This recipe makes 2 servings.
- For a lighter sauce, substitute evaporated milk and add 1 teaspoon cornstarch to maintain creaminess.
- Ensure the internal temperature of the fish reaches at least 145°F for safe consumption.
Nutrition
- Serving Size: 1 serving (about half of recipe)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
