If you love quick, flavorful fish dinners that feel a little fancy but don’t take forever, then this Pan-Fried Tilapia with Pesto Cream Sauce Recipe is going to be your new go-to. I absolutely love how this dish comes together with crispy, tender tilapia fillets smothered in a luscious, herbaceous pesto cream sauce — it’s like a restaurant-worthy meal right in your own kitchen. Stick around, because I’m sharing all the tips and tricks to help you nail every step perfectly.
Why You’ll Love This Recipe
- Fast and Convenient: Using frozen tilapia means this delicious dinner comes together in under 30 minutes.
- Rich & Flavorful Sauce: The pesto cream sauce is creamy, tangy, and herb-packed, taking simple fish to the next level.
- Versatile Serving Options: Pair it with pasta, rice, or potatoes — whatever you have on hand tastes great here.
- Kid-Friendly Yet Elegant: My family goes crazy for this recipe, and it’s perfect for both weeknight dinners and special occasions.
Ingredients You’ll Need
These ingredients work beautifully together to create a creamy, savory sauce that complements the mild tilapia perfectly. Plus, most of them are pantry staples or easy to find frozen fish options—making shopping a breeze.
- Olive oil: For a nice sear on the tilapia without sticking; I recommend extra virgin for flavor.
- Frozen tilapia fillets: I used Sea Cuisine Roasted Garlic and Herb, which adds a subtle flavor boost right out of the bag.
- Heavy cream (or evaporated milk + cornstarch): The creaminess is key—using evaporated milk is a lighter swap but still thickens beautifully with cornstarch.
- Pesto: Whether store-bought or homemade, this adds the fresh basil and garlic punch the sauce needs.
- Low sodium chicken broth: Keeps the sauce rich without overpowering saltiness.
- Cornstarch: Helps the sauce thicken to just the right consistency.
- Lemon juice: Brightens everything up and balances the richness.
- Salt and pepper: To season the sauce to taste.
Variations
I love to make this recipe my own depending on what’s in season or what mood I’m in. Feel free to tweak the sauce or swap sides—there’s no wrong way to make this!
- Herb swap: Try adding fresh thyme or rosemary to the sauce for a different twist—I’ve done this when basil was low, and it’s just as delicious.
- Dairy-free version: Replace heavy cream with coconut milk and use a vegan pesto; it still turns out creamy and flavorful.
- Spicy kick: A pinch of red pepper flakes in the sauce adds a subtle heat that wakes up the flavors.
- Different fish: While tilapia is great, I’ve also tried this with cod or snapper with excellent results.
How to Make Pan-Fried Tilapia with Pesto Cream Sauce Recipe
Step 1: Sear the Frozen Tilapia to Crispy Perfection
Start by heating one tablespoon of olive oil in a nonstick skillet over medium-high heat—just medium if your stove tends to run hot, like mine. Don’t thaw the tilapia first; searing from frozen helps the fillets hold their shape and gives them a nice crust. Place the frozen fillets in a single layer and cook for about 10-11 minutes, flipping halfway through. Keep an eye on the tiltapia’s color: once it’s golden on the outside and flaky inside (145°F internal temp is the safe bet), transfer them to a plate. This method guarantees a moist but crisp result every time.
Step 2: Whisk up the Pesto Cream Sauce
Reduce your skillet’s heat to low, so you don’t scorch anything next. Pour in the heavy cream and pesto, stirring them together until smooth and aromatic. In a separate small bowl, whisk the chicken broth with cornstarch until fully combined; this slurry prevents clumps. Pour this into your skillet and stir constantly, letting the sauce simmer gently until it thickens to your liking—about 3-5 minutes. Then, stir in the fresh lemon juice and season with salt and pepper. I usually add about an eighth of a teaspoon of each, but feel free to adjust based on your taste.
Step 3: Bring It All Together
Carefully nestle the cooked tilapia back into the skillet with your creamy pesto sauce and spoon extra sauce over each fillet. Let everything mingle for a minute or two on low heat, just to get warmed through and infused. At this point, your dish is ready to serve—super easy, right?
Pro Tips for Making Pan-Fried Tilapia with Pesto Cream Sauce Recipe
- Don’t Thaw First: Cooking tilapia straight from frozen keeps the fillets intact and seals in moisture while developing a perfect crust.
- Control Your Heat: Keep your heat medium-high when searing and low when making the sauce to avoid burning or curdling the cream.
- Stir the Sauce Often: This prevents lumps from the cornstarch and ensures a silky smooth finish every time.
- Test for Doneness: Use a thermometer or simply check that the fish flakes easily and is opaque all the way through to avoid overcooking.
How to Serve Pan-Fried Tilapia with Pesto Cream Sauce Recipe
Garnishes
I love topping this dish with a sprinkle of fresh chopped basil or parsley to amp up the green herbal vibe, plus a few lemon wedges on the side for that extra zesty pop. Sometimes, I’ll add a light dusting of freshly grated Parmesan too—it just feels so indulgent!
Side Dishes
This tilapia pairs beautifully with creamy mashed potatoes, garlic butter pasta, or even a fluffy bed of jasmine rice. I personally like some sautéed green beans or roasted asparagus on the side to keep things fresh and balanced.
Creative Ways to Present
For a special occasion, I like to plate each fillet on a pool of pesto cream sauce, then garnish with microgreens and edible flowers—makes it feel like a restaurant dish at home. Or, serve the fish on top of herb-infused risotto for a wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover tilapia and sauce in an airtight container in the fridge, and it keeps well for up to 2 days. Just be sure to separate any sides if you’ve made more than one, so flavors don’t mix too much.
Freezing
While I’ve frozen leftover cooked tilapia with the pesto cream sauce, I recommend freezing components separately if possible—the fish can get a little mushy, and sauce texture changes. If you do freeze it together, thaw gently overnight in the fridge for best results.
Reheating
To reheat, I gently warm the sauce on low heat, stirring often, and then add the fish just to heat through—this helps keep the tilapia moist and prevents overcooking. The microwave works in a pinch but be careful not to dry out the fish.
FAQs
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Can I use fresh tilapia fillets instead of frozen?
Absolutely! If you’re using fresh fillets, just reduce the cooking time since they’ll cook faster than frozen ones. Keep an eye on the fillets and flip them carefully to maintain that crispy exterior.
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What can I substitute for heavy cream?
If you want a lighter option, evaporated milk combined with a teaspoon of cornstarch works well to thicken the sauce while keeping it creamy. Coconut milk is another dairy-free alternative, though it does add a slightly different flavor.
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How thick should the pesto cream sauce be?
You want a sauce that’s thick enough to coat the back of a spoon but still pourable—think rich and silky, not gluey or too runny. Simmer it gently and stir often to reach the perfect texture.
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Can I make this recipe ahead for a dinner party?
You can prep the sauce ahead of time and store it separately, then pan-fry the tilapia right before serving. Alternatively, cook everything, then gently reheat the dish on low heat, adding fresh garnishes just before plating for a fuss-free party meal.
Final Thoughts
This Pan-Fried Tilapia with Pesto Cream Sauce Recipe really hits all the marks for me: it’s fast, simple, and tastes like you spent hours in the kitchen. I still remember the first time I made this and how impressed my family was with that rich, vibrant sauce. You’ll enjoy how adaptable it is for weeknights or impressive enough for guests. Give it a try—I’m confident it’ll become a staple in your rotation just like it did in mine!
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 Dish
- Method: Frying
- Cuisine: American
Description
This Pan Fry Tilapia with Pesto Cream Sauce is a delicious and quick seafood recipe featuring tender roasted garlic and herb tilapia fillets pan-fried to perfection and served with a rich, creamy pesto sauce. Ideal for a weeknight dinner, this dish combines the savory flavors of pesto and cream with the lightness of tilapia, and pairs well with pasta, mashed potatoes, or rice.
Ingredients
For the Tilapia
- 1 tablespoon olive oil
- 1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)
For the Pesto Cream Sauce
- 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 and Pan Fry Tilapia: Heat 1 tablespoon olive oil over medium-high heat (or medium if your stove runs hot) in a nonstick skillet. Add the frozen tilapia fillets in a single layer and cook for 10-11 minutes, turning halfway through, until they are golden on the outside and reach a minimum internal temperature of 145°F. Transfer the cooked fillets to a plate.
- Prepare the Pesto Cream Sauce: Reduce the skillet heat to low. Add the heavy cream and pesto to the now empty skillet and start whisking. In a separate bowl, whisk the chicken broth with 2 teaspoons cornstarch until smooth, then add this mixture to the skillet.
- Simmer and Thicken the Sauce: Bring the sauce to a simmer while stirring frequently until it thickens to your desired consistency. Stir in 1 tablespoon lemon juice and season the sauce with salt and pepper to taste (about ⅛ teaspoon each).
- Combine Tilapia with Sauce and Serve: Return the cooked tilapia fillets to the skillet, spooning the pesto cream sauce over them. Serve immediately over your choice of pasta, mashed potatoes, or rice.
Notes
- Tilapia: Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia is available in the frozen seafood section at major retailers such as Target, Kroger, Albertson’s (including Vos, Shaws, Acme, Jewel), and Food Lion.
- To find a store near you that carries this product, visit the Sea Cuisine website and enter your zip code.
- Servings: This recipe yields 2 servings.
- For a lighter sauce, substitute heavy cream with evaporated milk plus 1 teaspoon cornstarch.
- Ensure tilapia reaches an internal temperature of 145°F for safe consumption.
Nutrition
- Serving Size: 1 fillet with sauce (approx. 1/2 recipe)
- Calories: 350
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
