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Tilapia Piccata


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  • 4 tiliapia fillets
  • 1/4 cup flour
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1 tbsp capers
  • 2 tbsp finely chopped parsley


Servings 4
Preparation time 5mins
Cooking time 20mins


Step 1

Sprinkle fish lightly with salt and dredge both sides in flour. Warm 1 tbsp of oil and 1 tbsp butter in a large skillet over medium-high heat until butter melts.

Saute 2 fillets, turning once, until browned on both sides and cooked through, 3 to 4 minutes total. Transfer to a plate; cover with foil to keep warm. Repeat with another tbsp oil and butter and remaining fish.

Pour wine and lemon juice into skillet and bring to a boil. Remove from heat and stir in capers, parsley and remaining butter; stir until butter melts.

Pour over fish fillets.

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