Tilapia Piccata

By Cathie davidson

Serves 4

Ingredients

• 4 Tilapia or other sustainable flaky white fish fillets (1 3/4 pounds total)
• salt & pepper
• 1 cup of flour for derdging
• 4 TBL olive oil
• 4 TBL butter
• 2 lemons -1 sliced, 1 juiced, about 3 TBL
• 1 large clove shallot, finely chopped
• 2 large cloves garlic, finely chopped
• 1/2 cup dry white wine or dry vermouth
• 2 TBL capers, drained
• A handful flat-leaf parsley, chopped (about 2 TBL)

Preparation

Step 1

-Preheat the oven to the lowest setting. Add a platter and 4 dinner plates; let warm while you make the tilapia.
-Pat the fish dry; season with salt and pepper. Place the flour on a large plate. Dredge the fish lightly in the flour, shaking off the excess.
-In a large skillet, heat 2 TBL olive oil, two turns of the pan, over medium high heat. When the oil begins to smoke, melt in 1 TBL butter. Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side. Transfer the fish to the warm platter in the oven. Wipe the skillet clean, then repeat with remaining 2 TBL of olive oil, 1 TBL butter and 2 fillets.
- Wipe the skillet clean, then add 1 TBL butter. When the butter melts, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Place the lemon slices on top of the fish.
- Add the shallot and garlic to the skillet and stir until softened, about 1 minute. Add the wine, capers, parsley and lemon juice. Swirl in the remaining 1 TBL butter and simmer until the sauce thickens slightly, about 1 minute. Divide the fish among the warm plates. Season with lemon sauce and spoon over fish.