Fragrant and tender tilapia in a creamy sauce flavoured with tarragon. Serve alongside seasonal vegetables or over pasta or rice for a complete meal.
Be the first to make this!
600g boneless tilapia
2 tablespoons lemon juice
salt and pepper, to taste
1 tablespoon plain flour
2 tablespoons butter
1 bunch fresh tarragon
235ml single cream
Method Prep:10min › Cook:10min › Ready in:20min
Place the tilapia on a plate then drizzle with lemon juice, season with salt and pepper then dip lightly in flour.
Melt butter in a pan over a high heat. Add a few tarragon leaves and the fish, and cook for 2 minutes on each side.
Chop the remaining tarragon, add to the fish and pour in the cream. Add a little salt to the cream, tasting if desired. Bring the cream to a simmer and cook for another 2 minutes until the fish flakes easily with a fork. Serve immediately.