Tilapia Piccata

By McLean

Ingredients

• 4 tilapia or other sustainable flaky white fish fillets (1 3/4 lbs. total)
• Salt and pepper to taste
• 1 cup flour, for dredging
• 4 tablespoons EVOO
• 4 tablespoons butter
• 2 lemons 0 1 sliced, 1 juiced (about 3 tablespoons)
• 1 large shallot, finely chopped
• 2 large cloves garlic, finely chopped
• 1/2 cup dry white wine or dry vermouth
• 2 tablespoons capers, drained
• 1 handful flat-leaf parsley, chopped (about 2 tablespoons)

Preparation

Step 1

Preheat oven to the lowest setting Add a platter and 4 definer plates; let warm wile 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 tablespoons EVII, two turns of the pan, over medium-high. When the oil begins to smoke, melt in 1 tablespoons 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 the remaining 2 tablespoons EVOO, 1 tablespoon butter and 2 fillets.

Wipe the skillet clean, then add 1 tablespoons 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 i the remaining 1 tablespoon butter and simmer until the sauce thickens slightly, about 1 minute. Divide the fish among the warm plates. Season the lemon sauce and spoon over the fish.