Thyme-Crusted Tilapia with Creamy Lemon Pan Sauce and Roasted Vegetables

This golden-crusted tilapia is served with fingerling potatoes that caramelize to crispy perfection alongside garlicky broccoli. The fish emerges flaky and tender from its flour-dusted sear, then gets crowned with a luxurious crème fraîche sauce that’s been whispered sweet nothings by shallots and brightened with fresh lemon.

It’s a one-pan veggie roast meets elegant fish dinner-fancy enough for date night, simple enough for Tuesday!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Halve potatoes lengthwise. Cut broccoli into bite-size pieces if necessary. Halve, peel and mince half the shallot; slice remaining shallot. Quarter lemon.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), half the thyme (all for 4 servings), salt and pepper. (For 4, spread potatoes out across entire sheet.) Toss broccoli and sliced shallot on empty side of sheet with a drizzle of oil, salt and pepper. (For 4, toss broccoli on a second baking sheet.)
3. Roast potatoes and broccoli on top rack until browned and tender, 20-25 minutes. (For 4 servings, roast potatoes on top rack and broccoli on middle rack.)
4. Meanwhile, pat tilapia dry with paper towels; season all over with remaining garlic powder, salt and pepper. Sprinkle evenly with flour. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer tilapia to a plate. Wipe out pan.
5. Heat a drizzle of oil in pan used for tilapia over medium heat. Add minced shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in ¼ cup water (½ cup for 4 servings) and stock concentrate; reduce heat to low and cook, stirring constantly, until reduced by half, 2-4 minutes.
6. Remove pan with shallot mixture from heat; stir in crème fraîche, ½ TBSP butter and juice from one lemon wedge (1 TBSP butter and juice from two lemon wedges for 4 servings). Taste and season with salt and pepper if desired. Divide potatoes, broccoli and tilapia between plates. Top tilapia with pan sauce and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen tilapia?

Yes, but thaw it completely and pat dry very well before cooking to ensure proper browning.

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt mixed with a little milk, but the sauce will be slightly less rich.

Can I use other vegetables?

Absolutely! Asparagus, green beans or cauliflower would work well in place of broccoli.