• 4 Large tilapia fillets
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • 1 cup all-purpose flour
  • 2 Tbsps olive oil
  • 2 Tbsps butter, divided
  • 3/4 cup white wine or chicken broth
  • 2 Green onions, chopped
  • 1 tsp. Lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. capers
  • Parsley leaves or chopped parsley

Dry the fillets with paper towels and sprinkle both sides with salt and pepper. Coat both sides lightly in the flour.  Heat the olive oil and 1 tablespoon of the butter over Medium heat until the butter sizzles. Fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Remove the fish from the pan and keep warm.

Raise the heat to medium high and add the wine or broth to the pan, stirring up any browned bits of flour. Add the green onions and lemon zest and cook for 1-2 minutes until 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.