Now, my kids love fish and I’m always looking for new ways to eat it!
This tilapia piccata is so easy and so good.
You just dredge your fish in a little flour and then cook it off in a pan.
Then mix all of this yummy goodness with some chicken stock to make a sauce.
And there you have it, dinner. I served mine with some simple steamed quinoa and roasted vegetables.
- 4 tilapia filets
- ½ cup flour
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 lemons
- 1 large shallot finely chopped
- 2 cloves garlic, minced
- ½ cup vegetable stock
- 2 tablespoons capers
- handful parsley, chopped
- Add one tablespoon of oil and one tablespoon of butter to a large skillet. Salt and pepper the fish, and cook 2 of the filets until golden brown and opaque. Transfer to a plate and tent with foil. Wipe out the pan and repeat with the remaining two tilapia filets.
- Add the remaining oil and butter to the pan. Once the butter melts add the shallots and garlic and cook until softened. Add the veggie stock, capers, parsley, and juice of one lemon. Slice the remaining lemon and place over the fish. Top with the sauce.