Tilapia with Lemon-Garlic Sauce

I have another lemon sauced fish that I like better than this one.  Maybe the Wondra flour would have helped, but this did come out pretty thick.  The garlic was a bit overwhelming in the recipe as well.  It wasn't bad, but just not a recipe I'd make again.

Made this tonight and I loved it. I will make it again. I used all purpose flour and it turned out great. 

This is an excellent fish dish. Quick, easy, and flavorful. But I have to agree with other reviewers that just adding the remaining flour to the pan results in a very pasty sauce. I think 1 or 2 teaspoons of flour would be a better ratio for the sauce. For this reason, I only gave it 4 stars instead od 5.

Tasty. I agree there is too much flour for the sauce - I had to add some extra broth and it lumped up a bit. Next time, I'll mix the flour in with the wine/broth first then add it to the pan roasted garlic. We used this with a thicker white fish, so I think the tilapia will be delicious too.

Delicious.

My sauce was a goopy mess, possibly because I used all-purpose flour, possibly because I had a toddler hanging off my leg and didn't whisk it fast enough. But the flavor was great. I'll probably try it again.

This was really delicious. I, too, was not going to go by quick mixing flour for such a minimal amount so I subbed all-purpose and it turned out amazing. It's not one I'll make again, just because I save only the absolute best, but it was memorable!

Made this for the first time tonight! 1. Super Simple. 2. Tasted like something I would get in a restaurant. 3. Kids (ages 4 and 12) gobbled it up and asked for more. I will be making this again. Served it with rice and fresh green beans. Perfect light summer meal. Squeeze a little lemon on the fish before eating it.

There wasn't anything wrong with this recipe -- it's good, just not terribly exciting. We made it with walleye we just caught and my dad thought it was perfect, and it does allow the flavor of the fish to be the star. I prefer my food a little more richly spiced, but for people who like it mild, this may be perfect. Was quick and easy to do. Served with grilled corn with spicy lime butter and a green salad.

My favorite you forget you're eating Tilapia,I double the quantity of chicken brought

Amazing! I was very happy with how easy this was to make and the flavor was very good!

This was a good recipe. The sauce was nice. I didn't have quick mixing flour and just used all purpose. Though it was good, there are better tilapia recipes from CL, so I probably won't make again.

Light flaoverful recipe. Easy to prepare. Great for a mid-week mixup to the rotation. Definitely will be working this in more often. Double the liquid if you like a little extra sauce.

Delicious, and quick and easy to make. Great with diced new potatoes roasted with olive oil and rosemary and a salad.

The fish was delish, but I couldn't get the sauce to come together. It was just a big gloppy mess. My kids were happy to eat it with ketchup, and it was fine for me without anything at all.

As per usual, I made this exactly as directed in the magazine. I even went out and bought Wondra flour (which I am now in love with for making gravies and sauces). My husband, who isn't a big fish fan, loved it, as did I. The lemon-garlic sauce is absolutely delicious. You can read my full review at Taking On Magazines: http://bit.ly/1n0OukY

This was easy to make and tasted very good, but I would use less flour for the sauce next time. The sauce was way too thick. I think just a teaspoon of flour would bring the consistency to something similar to a piccata sauce. The sauce paired with the fish had a very nice flavor.

I cook this just like the recipe. It was good, mild in flavor. Would make it again.

This recipe is too die for! I did add more butter because I thought it was a little too lemony.

This was quick and yummy, but there's no need for that much flour. I'd make it with two tbsp max. The dredging of the fish doesn't take away a significant amount of flour. I'd also suggest using slightly less garlic and grating some lemon zest into the sauce. Terrifically simple dish to throw together for a weeknight. I'll be making it again with some tweaks.

This tasted good, but was not great. The Tilapia Veracruz I cooked the other day was far better than this. The main drawback was that my wife, father ad myself found the sauce to be a bit to strong for the fish.