4 large tilapia fillets
salt and pepper
flour for dredging
1 TBS good olive oil
5 TBS butter
1 cup good white wine
2 TBS capers, rinsed
1/4 cup fresh parsley, chopped
Pat tilapia dry with a paper towel. Salt and pepper tilapia. Dredge it lightly through a plate of flour. Shake off excess flour and set aside.
Heat a large skillet and add 1 TBS olive oil and 1 1/2 TBS butter. When butter melts and oil is hot, pan sear tilapia on each side for 2-3 minutes, until done. Reserve to a plate and keep warm.
Add the wine to the pan and scrape up any brown bits. Let the wine reduce by half. Remove from heat and whisk in the butter and add the capers and parsley.
Plate the tilapia and spoon the sauce over each fillet. Finish by squeezing fresh lemon over each dish.