Dress up tilapia with a bright lemony wine sauce. Serve with Charred Broccolini and orecchiette pasta for a simple weeknight meal or as an elegant entree for entertaining.

Pan-Fried Tilapia with White Wine Sauce

Place a wire rack in a large rimmed baking pan; set aside.

Whisk together eggs and milk in shallow bowl. Stir together flour, 1/2 tsp. salt, 1/4 tsp. black pepper in another shallow bowl. Set aside.

Pat fish fillets dry with paper towels; season with Italian seasoning and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Set aside.

Melt 2 Tbsp. butter in a large skillet over medium heat. When the butter starts to brown, add the lemon slices in a single layer. Cook for 2 to 3 minutes or until edges are slightly charred. Remove from heat; set aside.

Melt 3 Tbsp. butter in a 12-in. cast-iron skillet over medium heat. Dip fish fillets, one at a time, in flour mixture; shake off excess. Then dip in egg mixture. Carefully place in skillet in a single layer. Cook for 2 to 3 minutes or until bottoms are golden brown. Turn and cook for 1 to 2 minutes or until fish flakes easily with a fork (145 degrees). Transfer to wire rack in baking ban.

Remove skillet from heat. Carefully add wine to skillet; return to heat and scrape brown bits from bottom of skillet. Stir in seafood stock, lemon juice and 2 Tbsp. parsley; bring to a boil. Reduce heat to medium-low. Simmer for 7 to 8 minutes or until sauce is reduced to about 1/3 cup.

Return fish fillets to skillet; arrange lemon slices on top with charred sides up. Cut up remaining 2 Tbsp. butter; add to skillet. Simmer for 1 to 2 minutes or until fish is heated through, basting occasionally with sauce.

To serve, transfer fish fillets with lemon slices to serving plates; sprinkle with remaining 2 Tbsp. parsley. Drizzle with pan sauce. Serve with orecchiette pasta and Charred Broccolini, if desired.