Easy and full of subtle flavors.
|4-6 Tilapia fillets|
|1/2 cup dry white wine|
|2 lemons, juiced|
|2 Tbsp. chopped fresh
|salt to taste|
|2 Tbsp. whole capers|
|1 tsp. minced capers|
|4 Tbsp. flour|
|4 Tbsp. sweet butter|
|4 Tbsp. peanut oil|
Preheat oven to 450°. Dust fillets with
flour and brown in a heavy oven-proof skillet to which you have added the
peanut oil. Two minutes per side. Remove fish and drain excess oil.
Deglaze the pan with the white wine, adding 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, pour over the fish and serve.
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