4 small fish fillets white (such as tilapia or sole)
0.3 cup flour
2 tablespoons parsley fresh chopped
2 juice of lemon juiced
4 servings kosher salt and pepper black freshly ground
2 tablespoons olive oil
0.3 cup white wine
Equipment
frying pan
paper towels
whisk
Directions
Watch how to make this recipe.
Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess.
Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through.
Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute.
Add the lemon juice and capers and stir.
Add the butter and stir or whisk to incorporate to bring the sauce together.
Pour onto the fish and garnish with the chopped parsley.
