Tilapia Piccata Print Email

2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

Season the fish with salt and pepper.

Heat the oil and butter in a pan.

Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

Add the wine and deglaze the pan.

Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

Stir in the butter and pour over the fish and garnish with fresh chopped parsley. – 2 servings