Tilapia Piccata

Yet another easy way to prepare tilapia! Tilapia is such a great fish. It isn't too fishy tasting and you can season it so many different ways; it is so versatile! This was definitely a hit, so delicious. I served it with fresh broccoli salad and pasta made with butter and lemon pepper seasoning. 

Tilapia Piccata
slightly adapted from The Foodie Physician

1 cup low sodium chicken stock
¼ cup flour
4 tilapia fillets
Kosher salt and black pepper
1 ½ tablespoons olive oil
1 clove garlic, minced
¼ cup dry white wine
2 tablespoons capers, drained
2 teaspoons unsalted butter
¼ cup fresh parsley, chopped or 2 Tablespoons dried
Fresh lemon, if desired

Directions:

Season the tilapia with salt and pepper. Place the flour on a plate and lightly dredge the fillets in the flour on both sides, shaking off any excess. Discard the extra flour. Heat the oil in a large skillet over medium high heat and add the fish. Cook until golden, about 3 minutes, then carefully flip the filets over and cook another 3 minutes on the second side. It should flake easily if cooked completely. Remove the fish and place on a plate. Add the garlic to the skillet and cook until fragrant. Add the wine and cook until reduced by about half. Then, pour the chicken stock and capers into the skillet and cook until the sauce thickens, 5 minutes or so. Lower the heat and stir in the butter and parsley. Return the tilapia fillets back to the pan and spoon the sauce over them. Cook another minute until warmed through. Squeeze fresh lemon juice on top if desired.