SAUTEED TILAPIA WITH A LEMON SHALLOT CREAM SAUCE ON A BED OF PEPPERY ARUGULA

SAUTEED TILAPIA WITH A LEMON SHALLOT CREAM SAUCE ON A BED OF PEPPERY ARUGULA image

Number Of Ingredients 8

Baby Arugula
4 pieces Tilapia
I whole Shallot minced
Olive Oil
Juice of half a small Lemon
2 ÃÂ½ teaspoons Lemon Zest
1/8 cup White Wine (I used Black Box wine)
1/2 cup Cream or Half in Half

Steps:

Plate dishes with a bed of the Arugula. Season Tilapia with sea salt and fresh black pepper. Sear Tilapia in a drizzle of olive oil for a few minutes on each side. It doesnÃ¢ÂÂt take long to cook. Remove from heat. In a sautÃÂ© pan heat 2 teaspoons of olive oil. Add minced shallot and 2 teaspoons of lemon zest. SautÃÂ© till translucent but not browned. Add white wine and lemon juice. Season with fresh ground black pepper and a dash of salt. Cook for a few minutes and then add the Tilapia back into the sautÃÂ© pan. Simmer slightly and then add the cream. Move the pan around gently to meld the cream into the sauce. When combined turn off heat. Lay a piece of Tilapia on each of the plated beds of Arugula. Drizzle sauce over each piece. Serve immediately and enjoy!