Parmesan Tilapia with a White Wine Sauce

¼ cup all-purpose flour

½ cup grated Parmesan cheese

½ teaspoon dried thyme

½ teaspoon dried dill weed

¼ teaspoon salt

½ cup milk

½ cup all-purpose flour

4 (4 ounce) tilapia fillets

2 tablespoons butter

¼ cup dry white wine

¼ cup milk

Mix together 1/4 cup flour, Parmesan cheese, thyme, dill, and salt in a shallow dish.

Pour 1/2 cup milk and 1/2 cup flour in two separate shallow dishes.

Dip tilapia fillets into plain flour, then milk.

Thoroughly coat the fillets with the seasoned flour; reserve the remaining seasoned flour.

Melt butter in a large skillet over medium-high heat. Brown the fillets in the butter, about 2 minutes each side.

Reduce heat to medium-low and continue to cook until the fish is easily flaked with a fork, 2 to 5 minutes more.

Transfer the fillets to a dish.

Increase heat to medium, and pour the remaining seasoned flour into the skillet.

Whisk in white wine; cook and stir until reduced and thickened, about 5 minutes.

Gradually stir in 1/4 cup milk. Reduce heat to low and allow sauce to simmer for 1 or 2 minutes more.

Spoon sauce over tilapia to serve.