Piccata Style Fish Fillets

By á-47

Ingredients

• salt and pepper
• 4 thin tilapia or snapper fillets
• Old Bay Seasoning
• 1/2 cup flour
• 1/4 cup cornstarch
• 2 Tbsp. extra virgin olive oil
• 4 Tbsp. butter
• 2 large garlic cloves, minced
• 1/2 cup white wine
• 2 lemons
• 1/4 cup drained capers
• a handful flat-leaf parsley, finely chopped

Preparation

Step 1

Pat fillets dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

In a large skillet, heat 21 Tbsp. EVOO, onver medium high heat. Add 2 Tbsp,. butter and let it foam up, then add the fish fillets and cook, turning once, until golden-brown and firn, 4-6 minutes. Transfer the fillets to a plate and cover with foil to keep warm,. Wipe out the pan and return to the heat.

Add 1/2 Tbsp. EVOO, and remaining 2 Tbsp. butter to melt. Stir in the garlic for 1 minute, then stir in the wine for anohther minute. Add 1 tea. grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the clices into the sauce, along with the capers and parsley. Spoon the sliced lemons and the butter sauce over the fish.