tilapia piccata

Tilapia Piccata

5 from 1 vote
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  • 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


  • 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

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