Start by removing the frozen tilapia fillets from their packaging. There’s no need to thaw them beforehand; they can go straight into the skillet.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm up until it shimmers slightly.
Carefully place the frozen tilapia fillets in the skillet. Cook for about 4-5 minutes on one side, or until the fillets are golden brown and easily release from the skillet. Gently flip the fillets and let them cook for an additional 4-5 minutes on the other side until they are fully cooked through and flaky.
Once the tilapia is cooked, transfer it to a plate and keep it warm. In the same skillet, add 1 cup of low sodium chicken broth and bring it to a simmer.
Stir in 1/2 cup of heavy cream (or your mix of evaporated milk and cornstarch), followed by 1/3 cup of pesto. Mix well to combine.
In a small bowl, mix 2 teaspoons of cornstarch with a tablespoon of cold water to create a slurry. Slowly pour this into the simmering sauce, stirring continuously until it thickens to your desired consistency.
Add 1 tablespoon of lemon juice, and season the sauce with salt and pepper to taste. Give it a final stir to combine all the flavors.
Return the tilapia to the skillet, spooning the creamy pesto sauce over the fish. Allow it to warm for a minute before serving. Plate the tilapia and drizzle any remaining sauce on top.
