Ingredients
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4 (6 ounce) tilapia fillets
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1 cup flour (for dredging)
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1/4 cup flour
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1/2 cup parmesan cheese, grated
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1 tablespoon olive oil
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1 teaspoon garlic, chopped
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1 1/2 teaspoons capers, drained
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1 lemon, juice of
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2 tablespoons white wine
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1/4 cup chicken stock
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canned artichoke heart
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salt and pepper, to taste
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1 tablespoon unsalted butter
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1 egg, slightly beaten
Instructions
- Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
- Dredge fish in plain flour, shaking off excess flour.
- Dip in egg wash.
- Coat in parmesan flour mixture.
- Heat non-stick frying pan with olive oil (almost smoking).
- Brown fish on both sides, remove from pan and keep warm.
- In the same pan, add more oil if needed, and sauté garlic.
- Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
- Reduce by half, remove from heat.
- Add butter and melt through.