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.