Tilapia Piccata Recipe

Dry the fillets with paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.

Heat the olive oil and 1 tablespoon of the butter over medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess and put them in the pan.

Pan fry the fillets until lightly browned on both sides, about 2 to 3 minutes per side. Remove the fish from the pan and keep it warm.

Raise the heat to medium-high and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1 to 2 minutes, or until shallots are softened.

Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.