This may be one of my favorite things I have made lately. When you think of piccata you probably immediately have visions of sitting in a nice Italian restaurant with loads of pasta, bread and Chianti! Sadly, we rarely go out for Italian food. I'm not even sure why. I find it to be super heavy and prefer to make lighter dishes at home, I guess. Is there one type of food you tend to only eat at home?
So, on with this dish. I bought a couple of tilapia fillets and pondered how to prepare them. Piccata it was! The lemon-heavy sauce is the perfect compliment to the fish. The bonus? It only takes about 10 minutes to prepare, perfect for a busy night. Also, with Lent just around the corner this is sure to be a crowd pleaser.
2 tilapia fillets
Salt and pepper
1/2 cup flour
1/4 cup white wine
3 Tbsp fresh lemon juice
1 Tbsp capers, drained
3 Tbsp butter
1. Season flour with a bit of salt and pepper. Dredge the fish in the flour mixture.
2. In a non-stick skillet over medium-high heat melt 1 tablespoon butter. Add fish and cook a couple of minutes on each side, until flaky. Remove from skillet.
3. Add wine, lemon juice and capers to skillet. Cook for about a minute. Turn off heat and add the remaining 2 tablespoons of butter. Melt completely.
4. Pour sauce over fish and enjoy.