Monday, August 27, 2012

Tilapia Piccata

I decided to use tilapia fillets in place of the usual chicken in this super-simple and delicious recipe. The tilapia requires no pounding to make it an even thickness, which is an added bonus. On the side, we had mashed potatoes and roasted veggies (broccoli, carrots, and squash). It only took 30 minutes to get dinner on the table (or TV trays, as it were). Enjoy!

Tilapia Piccata
Double this recipe to serve four.
1/2 cup all-purpose flour
Salt and pepper
1 egg
1/2 cup breadcrumbs
2 Tbsp. freshly grated Parmesan cheese
2 tilapia fillets
Olive 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.

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