Cut each lemon into 6 thin slices, discarding the ends. Heat a large saute pan that can go into the oven over medium-high heat. Add the lemon slices. Cook until they are lightly charred on both sides, about 2 minutes, using tong to turn the slices. Set the seared lemon slices aside. Wipe out the pan.

Step 3

Thinly slice 4 tablespoon of the butter and place in the freezer to chill. Return the pan to medium heat. Melt the remaining 2 tablespoons butter in the pan. Add the tilapia. Brush the fish with the melted butter to coat the top. Transfer the pan to the oven. Roast until the fish flakes easily using a fork, 10 minutes.

Step 4

Ina a small saucepan, boil shallots and wine over medium-high heat until almost dry, 2 minutes. Add the citrus juices and boil, reducing the liquid whisking vigorously, add the chilled butter a few pieces at a time. The sauce will thicken as the butter melts. Season the sauce with salt and pepper.

Step 5

Using a wide spatula, transfer the roasted tilapia to 4 warmed dinner plates. Spoon the sauce over the fish. Arrange 3 lemon slices on each piece of tilapia. Serve immediately.