Thyme Crusted Tilapia Crème Fraîche Pan Sauce Recipe

About this recipe

This Thyme Crusted Tilapia & Crème Fraîche Pan Sauce recipe is a celebration of sea-to-table freshness combined with street-style flair. Perfectly crisped thyme-crusted tilapia fillets are paired with a luscious, -free pan sauce made from coconut cream and zesty lemon, complemented by charred bell peppers and tender green beans. It's a nutrient-packed dish designed for fitness enthusiasts, offering high protein and bold flavors while staying true to pescatarian and halal dietary guidelines. Ideal for a satisfying dinner that feels both indulgent and wholesome.

Ingredients

• - Ducros Dried Thyme
• 750 G Top-Op Table Salt Drums
• 50G Pepper Black Ground BWFO
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 250G Fresh Green Beans - 250G
• 400G Natco Extra Rich Coconut Cream, 400G
• 105G Dijon Mustard With Tarragon, 105G
• - Schwartz Flat Leaf Parsley
• 100 G East End Garlic Powder
• 100G Trs Paprika 100G
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Pat the tilapia fillets dry with a paper towel, then season both sides with thyme, paprika, salt, and black pepper.
2. 2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the tilapia fillets and cook for 3-4 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
3. 3. In the same skillet, add the remaining olive oil and toss in the sliced red bell pepper and green beans. Sauté for 5-7 minutes until tender and slightly charred, then remove and set aside.
4. 4. Lower the heat to medium-low and add the coconut cream, Dijon mustard, garlic powder, and lemon juice to the skillet. Stir well and simmer for 2-3 minutes until the sauce thickens slightly.
5. 5. Plate the tilapia fillets alongside the sautéed vegetables, then drizzle the pan sauce generously over the . Garnish with fresh parsley and serve immediately.