Ingredients
- 2 tablespoons olive oil
- 4 small tilapia fillets
- Salt to taste
- Black pepper to taste
- 1/4 cup flour
- 1/4 cup white wine
- 1 lemon juiced
- 2 tablespoons capers
- 3 tablespoons butter
- 3 tablespoons chopped parsley
Instructions
- Heat the olive oil in a pan over medium-high heat
- Blot the fish dry with a paper towel and season with salt and pepper to taste
- Dip in flour and remove any excess.
- Sauté the fish in the oil until cooked, about 5 minutes, and flip the tilapia halfway through.
- Remove the fish from the pan once cooked
- Deglaze the pan with the white wine and whisk for around 45 seconds
- Stir in the lemon juice and capers.
- Add butter and whisk to create the sauce.
- Pour onto the fish and garnish with the parsley