Hi all– Thanks to Teri, the super sixth grade teacher at our school, and her amazingly abundant lemon tree, we have a seemingly never ending supply of lemons around here. If a recipe calls for lemon, we’re in! And that’s why I jumped on this beautiful tilapia dish– a turn of the classic chicken piccata. So fresh and flavorful.
2 large-ish tilapia filets (or 4 small ones)
salt & freshly ground pepper
1/2 cup flour
2 tab. olive oil
4 tab. butter, divided*
1 lemon, sliced
1 lemon, juiced (about 2 tab.)
2 tab. chopped red onion
2 cloves garlic, minced
1/4 cup dry white wine
1 tab. capers
2 tab. flat leaf parsley, chopped
Salt and pepper the fish and then dredge it flour on a flat plate.
Heat the olive oil in a pan. When it’s warm melt in 2 tab. of the butter over medium heat and quickly drop in the floured fish (be careful not to let the butter burn). Cook the fish about 2 minutes on each side until it’s cooked through (flakey).
Set the fish aside on a plate in the oven on the lowest setting to keep it warm.
Wipe out the pan and set it back on the burner. Melt in 1 tablespoon of butter and set the lemon slices into the butter to brown– about 2 or 3 minutes. Take them out and set them on the tilapia.
In the pan, now add 2 more tab. olive oil and the red onion and garlic. Cook until softened about a minute or two. Pour in the white wine, lemon juice, capers and parsley. Simmer for 2 minutes until the sauce thickens a bit. Then stir in the remaining tablespoon of butter. Pour the sauce over the tilapia and serve it warm…
P.S. I sprinkled on a bit more fresh parsley as I set it on the table, for some color.
*If you want to keep your fish a little more healthy, substitute more olive oil for the butter and leave out the butter in the last steps making the sauce. It will still be delicious!