Tilapia Piccata Recipe
An elegant dish of lightly pan-fried tilapia fillets in a sauce of white wine, fresh lemon juice and capers. A go-to recipe for special occasions.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4large (6 to 7-ounce) tilapia fillets or 8 small fillets
- Salt and pepper
- 1cup all-purpose flour
- 2tablespoons olive oil
- 2tablespoons butter, divided
- ¾cup white wine
- 1tablespoon finely chopped shallots (optional)
- 2tablespoons fresh lemon juice
- 1tablespoon or more small capers
- Parsley leaves or chopped parsley
Instructions
Step 1
Dry the fillets with paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.Step 2
Heat the olive oil and 1 tablespoon of the butter over medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess and put them in the pan.Step 3
Pan fry the fillets until lightly browned on both sides, about 2 to 3 minutes per side. Remove the fish from the pan and keep it warm.Step 4
Raise the heat to medium-high and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1 to 2 minutes, or until shallots are softened.Step 5
Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.