We have tilapia quite a bit in our house. It is relatively inexpensive, the frozen fillets are usually of excellent quality and the mild flavor of the fish is complimented by whatever sauce is served with it.
This is a pan sauce meaning that it is quickly made right after the tilipia is pan-sauteed. You remove the fish, make the sauce, and then serve the fish with the sauce spooned over it. Or, after you make the sauce, you can return the fish to pan so that it is ‘sauced’ in the pan. I like to serve this meal with rice and spoon any remaining sauce over the rice.
Instead of dipping the fish in butter or an (whole) egg before dredging it in the Parmesan-flour coating, this recipe calls for dipping it in an egg white. Egg whites produce an incredibly crispy coating which is why I employ this method so often while pan-sauteing fish. Although this is a wonderfully quick dish for a weekday meal, it is also a great dish for entertaining. Simply double or triple the quantities listed below.
Parmesan Lemon Tilapia with Capers
- zest and juice from one lemon
- 2 Tbsp. flour
- 2 Tbsp. grated Parmesan cheese
- 2 Tilapia Fillets
- 1 1/2 Tbsp. olive oil
- 2 Tbsp. white wine
- 1/4 cup chicken stock
- 1 1/2 Tbsp. capers
- 2 Tbsp. unsalted butter, cut into two 1 Tbsp. portions
- salt and pepper to taste
- Combine zest, flour and Parmesan on a plate or in a food storage bag*. Add the egg white to a shallow bowl or pie plate.
- Spray 12 inch skillet with non-stick baking spray. Add olive oil to skillet and heat on medium-high.
- When oil shimmers, dip one fish fillet in the egg white, coating each side and letting excess drip off. Then place fish in bag or plate and coat each side with flour-Parmesan mixture. Shake excess coating off fillet and add fish to skillet.
- Cook until sides of fish lighten considerably, about 3 – 4 minutes. Turn fish over and cook another 4 minutes or so depending on the thickness of your fillet. (To tell if the fish is done, gently cut into a thicker part of the fillet – if it easily flakes it is done.) Remove fish to plate and tent with foil.
- Add wine to skillet and deglaze skillet for 1 – 2 minutes. Add chicken stock and cook for 2 minutes. Add lemon juice and capers and stir to combine well. Add butter and stir until melted and combined. Season with salt and pepper to taste
- Remove fish from foil tent and place on two plates. Spoon sauce over each piece of fish. If there is remaining sauce put in small bowl or gravy dish and bring to the table to pass.
*I save the clear, plastic bags that I put fruit and vegetables in at the grocery store and use them for times like this. Anytime that I need to dredge something in flour (typically fish or chicken) I mix the coating in the bag and then add the the fish (or chicken) to the bag and shake to have the coating adhere to it.
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