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

This golden-crusted tilapia is the kind of dish that feels fancy but comes together with surprising ease. The fish gets a light dusting of flour and dried thyme, then pan-sears to a beautiful brown crust while staying flaky and tender inside. A quick pan sauce made with shallots, crème fraîche and a squeeze of lemon adds a luxurious finish.

On the side, fingerling potatoes roast until caramelized and crispy, while broccoli gets a garlicky boost in the same oven. Everything comes together on one plate for a complete meal that’s perfect for a special dinner or a simple weeknight treat.

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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

22 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Halve fingerling potatoes lengthwise. Cut broccoli into bite-size pieces if needed. Mince half the shallot; slice the remaining half. Quarter the lemon.
2. On a baking sheet, toss potatoes with a drizzle of oil, half the garlic powder, half the dried thyme, salt and pepper. Spread them out. On the same sheet, toss broccoli and sliced shallot with a drizzle of oil, salt and pepper. Roast on top rack until potatoes are browned and tender and broccoli is tender, 20-25 minutes. (For 4 servings, use two baking sheets: potatoes on top rack, broccoli on middle rack.)
3. Meanwhile, pat tilapia dry with paper towels. Season all over with remaining garlic powder, salt and pepper. Sprinkle evenly with flour.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Transfer to a plate. Wipe out the pan.
5. In the same pan, heat a drizzle of oil over medium heat. Add minced shallot and cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in ¼ cup water (½ cup for 4 servings) and the veggie stock concentrate. Reduce heat to low and cook, stirring constantly, until liquid is reduced by half, 2-4 minutes.
6. Remove pan from heat. Stir in crème fraîche, butter and juice from one lemon wedge (two wedges for 4 servings). Season with salt and pepper to taste. Divide potatoes, broccoli and tilapia among plates. Spoon pan sauce over tilapia. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or haddock will work well. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free crème fraîche or coconut cream. The sauce will have a slightly different flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.