Step 1

Heat 1 tablespoon olive oil over medium high heat (medium if your stove runs hot) in a nonstick skillet.

Step 2

Add the frozen fillets in a single layer and cook for 10 -11 minutes, turning over halfway through cooking. Cook until golden on the outside with a minimum internal temperature of 145 ̊F; transfer to a plate.

Step 3

Reduce heat to low and add heavy cream and pesto to the now empty skillet. Whisk chicken broth with cornstarch and add to the skillet.

Step 4

Bring the sauce to a simmer until thickened to desired consistency, stirring often. Stir in lemon juice. Season to taste with salt, pepper (I add about 1/8 teaspoon of each).

Step 5

Add tilapia back to the skillet and spoon the sauce over top. Serve over pasta, mashed potatoes or rice.