- 4
Ingredients
- 4 tilapia or other sustainable flaky white fish fillets (1-3/4 lbs total)
- Salt and pepper
- 1 c flour, for dredging
- 4 Tbsp EVOO
- 4 Tbsp butter
- 2 lemons - 1 sliced, 1 juiced (about 3 Tbsp)
- 1 large shallot, finely chopped
- 2 large cloves garlic, finely chopped
- 1/2 c dry white wine or dry vermouth
- 2 Tbsp capers, drained
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 Tbsp EVOO, two turns of the pan, over medium-high heat. When the oil begins to smoke, melt in 1 Tbsp 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 fillets.
Wipe the skillet clean, then add 1 Tbsp 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 Tbsp 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.
From Everyday with Rachael Ray, July/August 2014