Tilapia Piccata
Light and lemony fish with a buttery caper sauce
Ingredients
Instructions
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Prepare the fishIn a shallow dish, combine flour, salt, and pepper. Dredge each tilapia fillet in the flour mixture, shaking off excess. Set aside on a plate.
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Cook the tilapiaHeat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add the tilapia fillets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a warm plate and cover loosely with foil.
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Make the piccata sauceIn the same skillet, add white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes until slightly reduced.
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Finish the sauceReduce heat to low and add the remaining 2 tablespoons of butter, stirring until melted. Add capers and stir to combine. Season with salt and pepper to taste.
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ServeReturn the tilapia to the skillet to warm briefly in the sauce, or plate the fish and spoon the sauce over top. Garnish with fresh parsley and lemon slices. Serve immediately.
Nutritional Information
240
Calories
per serving
32
Protein
g per serving
8
Carbohydrates
g per serving
12
Total Fat
g per serving
5
Saturated Fat
g per serving
0.2
Fiber
g per serving
1
Sugar
g per serving
420
Sodium
mg per serving
15
Vitamin C
% DV per serving
2
Iron
mg per serving
Tilapia Piccata is Also Known As
Fish Piccata, Pesce al Limone, Tilapia al Limone or Lemon Caper Tilapia
