Pan Seared Tilapia

When the husband isn't home for dinner, I often succumb to laziness in the kitchen.  I'll make a PB&J sandwich, heat up some soup, or pour myself a bowl of cereal.  But recently, when I was dining alone at Chez Happy Home, I decided to actually cook something.

Still, I was feeling a little lazy.  So my hot dinner had to be easy.  Like REALLY easy.  And it was.  From start to finish, it took me 35 minutes.  During that time I made dinner, unloaded the dishwasher, puttered around the kitchen, took some photos, and talked to myself like I was on a cooking show.  (The husband was lucky he missed that last part.)

My main course was pan seared tilapia.  You can see a sneak peak of my side dish in the photo of the tilapia.  But you'll have to come back tomorrow to find out what it was.  For now, enjoy the first installment of dinner for one.

Pan Seared Tilapia
Serves: 1

1 tilapia fillet (6 ounces)
Salt and pepper and your favorite seasoning, if desired
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
Lemon wedges, if desired, for serving

Pat tilapia fillet dry.  Season with salt and pepper and, if desired, your favorite seasoning.  (I decided to add a bit of spice to my dinner by sprinkling my tilapia with Penzeys Chili 9000.)  Place flour in a shallow bowl or plate, and add salt, pepper, and seasoning to the flour.  Stir to combine.  Dredge tilapia in the flour to coat, then pat off excess.

Heat oil in a nonstick skillet over medium-high heat.  Add tilapia and cook for about 4 minutes, until you can see the opaque color come about halfway up the side of the fish.  Flip tilapia over and allow it to cook for about 1-2 minutes.  Add butter and tilt the pan so it melts under the fish.  Then, tilt the pan again so the butter pools along the edge of the pan.  Use a spoon to scoop up the butter and pour it over the top of the tilapia.  This will help flavor the top of the fish.  Plate the fish and pour any extra butter over the top of the tilapia.  If desired, serve with lemon wedges and a sprig of parsley for garnish.