Tilapia with Lemon-Garlic Sauce

4 Tilapia fillets

salt & pepper

3 T. flour

2 T. butter, divided

1 T. olive oil

1 T. minced garlic

2/3 c. chicken stock

2 T. parsley

1 T. fresh lemon juice

Sprinkle fish with salt & pepper.

Place flour in a shallow dish. Dredge both sides of the fillets lightly. Save the left over flour.

Heat a skillet on medium-high. Add 1 T. butter and the olive oil. Swirl together as the butter melts.

Add the fish to the pan. Cook 2 minutes per side or until fish flakes easily.

Remove from the pan to a warm plate.

Add reserved flour and garlic to the pan. Cook until the flour is lightly browned.

Add the stock, stirring with a whisk. Bring to a boil. Cook 2 minutes or until slightly thickened.

Remove from the heat and stir in the remaining 1 T. of butter, parsley and lemon juice.

Serve sauce with the fish.