Double this recipe to serve four.
1/2 cup all-purpose flour
Salt and pepper
1/2 cup breadcrumbs
2 Tbsp. freshly grated Parmesan cheese
2 tilapia filletsOlive oil
1/3 cup white wine
1 garlic clove, minced
3 Tbsp. butter
Zest and juice from 1 lemon
1 Tbsp. chopped fresh parsley
1. Place flour in a shallow dish; season with salt and pepper. Lightly beat egg with 1 Tbsp. water; place in a second shallow dish. Combine breadcrumbs and cheese in a third shallow dish. Dredge tilapia in flour, egg mixture, and then breadcrumb mixture.
2. Heat oil in a skillet; add in tilapia. Cook, turning once, for 10 minutes or until fish flakes with a fork. Remove fish to a plate.
3. Add white wine to skillet, stirring to remove browned particles from bottom of skillet. Add in garlic, 2 Tbsp. butter, lemon zest, and lemon juice. Cook, stirring often, 5 minutes. Stir in 1 Tbsp. chopped fresh parsley and remaining 1 Tbsp. butter; season with salt and pepper. To serve, spoon butter sauce over top of fish.