This delightful Tilapia Piccata is a lighter version of the classic Italian dish, featuring tender tilapia fillets in a tangy lemon-caper sauce. The fish is lightly dredged in flour and sautéed until golden brown, then topped with a flavorful sauce made with butter, garlic, lemon juice, and briny capers. Serve this easy and elegant dish over pasta or with your favorite sides for a quick and satisfying meal.
Ingredients
- 6 oz Tilapia fillet
- All-purpose flour
- 4 tablespoon Unsalted butter
- 2 tablespoon Olive oil
- 4 Garlic clove
- 1 Lemon
- Chicken broth
- 2 tablespoon Capers
- 1 teaspoon Salt
- Black pepper
- Parsley
Instructions
Prepare the ingredients
Rinse the tilapia fillets and pat them dry with paper towels. Mince the garlic. Juice the lemon. Chop the parsley leaves.
Dredge the tilapia
Place the flour, salt, and black pepper in a shallow dish. Mix to combine. Dredge each tilapia fillet in the seasoned flour, shaking off the excess.
Sauté the tilapia
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the dredged tilapia fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.
Sauté the garlic
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for 1 minute, or until fragrant.
Make the sauce
Pour in the chicken broth, lemon juice, and capers. Simmer for 2-3 minutes, or until the sauce has slightly thickened.
Return the tilapia to the skillet
Return the sautéed tilapia fillets to the skillet. Spoon the sauce over the fillets. Simmer for 1-2 minutes, or until the fillets are heated through.
Add the parsley
Stir in the chopped parsley leaves.
Serve
Serve the Tilapia Piccata hot, with the sauce spooned over the fillets.
Nutrition Facts
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