Tilapia Piccata

Ingredients

• 4 tilapia fillets
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Sprinkle both sides of tilapia fillets with salt and pepper, and dust lightly with flour.
2. Heat the oil in a large skillet over medium-high heat. Add the tilapia and cook for 4 minutes per side, or until golden and cooked through.
3. Remove the tilapia from the pan and set aside on a plate.
4. Add the garlic to the hot pan and cook for 30 seconds, stirring constantly. Pour in the white wine, lemon juice, and capers. Simmer until the sauce is reduced by half, about 5 minutes.
5. Return the tilapia to the pan and simmer for an additional 3 minutes, spooning the sauce over the fish. Stir in the butter until melted and combined.
6. Serve the tilapia topped with the sauce, garnished with fresh parsley.

Interesting Facts

• Tilapia is a type of freshwater fish that is low in fat and high in protein.
• The lemon-caper sauce used in this recipe is a classic Italian combination.
• Piccata is an Italian cooking method where food is cooked in a sauce made from butter, lemon, and capers.