Tilapia Picatta

Tilapia Picatta

4-6 tilapia

1/2 cup dry white wine

2 lemons juiced

2 tablespoons chopped parsley

salt to taste

2 tablespoons whole capers

1 teaspoons minced capers

4 tablespoons flour

4 tablespoons sweet butter

4 tablespoons peanut oil

Preheat over to 450° F.

Dust fillets with flour and brown in a heavy skillet over medium heat in the peanut oil 2 minutes per side. Remove fish and drain excess oil. Deglaze the pan with the white wine add butter and capers.

Place the fish back into the pan and bake for 5-7 minutes, until firm.

When ready, place fish on warm plates and add the lemon juice, salt and parsley back into the pan. Mix well and pour over the fish and serve.

Serves 4.