Tilapia with Lemon Vinaigrette

Recipe printed from Jenn's Food Journey, adapted from Giada De Laurentis

4 tilapia fillets
salt and pepper
all purpose flour, for dredging (I used about 2-3 Tbls)
1 Tablespoon olive oil

For the Vinaigrette-
1 teaspoon lemon zest
1/4 cup lemon juice (about 2 lemons)
1/4 cup lightly packed Italian parsley
1 clove of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil

To make the vinaigrette: Blend the zest, lemon juice, parsley, garlic, salt, and black pepper together in a blender. With the machine running, gradually drizzle in the oil. Season with additional salt and pepper if needed. Set aside.

Sprinkle the fillets with salt and pepper and then dredge in flour. Shake off the excess. In a skillet, over medium-high heat, add 1 Tbls olive oil. When hot, add the fillets and fry until golden brown on both sides and just cooked through, about 3-4 minutes per side. Remove from skillet and top with vinaigrette. Enjoy!