Ingredients for Parmesan Crusted Tilapia With Lemon Caper Sauce
- Tilapia Fillets
- 1/2 cup all-purpose flour + 1/4 cup all-purpose flour
- 1 large egg, lightly whisked with 1 tablespoon water
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil + 1 tablespoon olive oil
- 2 cloves minced garlic
- 2 tablespoons capers
- Lemon, Juice Of
- White Wine
- Chicken Stock
- Canned Artichoke Heart
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- Unsalted Butter
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How to Make Parmesan Crusted Tilapia With Lemon Caper Sauce
- **Prepare Parmesan Flour:** In a shallow dish, whisk together 1/2 cup all-purpose flour and 1/2 cup grated Parmesan cheese.
- **Dredge Tilapia:** Dredge 4 (6-ounce) tilapia fillets in 1/4 cup all-purpose flour, shaking off any excess.
- **Egg Wash:** Dip each floured fillet in a beaten egg (1 large egg, lightly whisked with 1 tablespoon water).
- **Parmesan Crust:** Coat the fillets in the Parmesan flour mixture, pressing gently to adhere.
- **Sear Tilapia:** Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Sear the tilapia for 3-4 minutes per side, until golden brown and cooked through.
- **Make the Sauce:** Remove the tilapia from the skillet and set aside, keeping warm. Add 1 tablespoon olive oil to the skillet if needed. Sauté 2 cloves minced garlic for 30 seconds until fragrant.
- **Simmer Sauce:** Add 2 tablespoons capers, 2 tablespoons lemon juice, 1/4 cup dry white wine, 1/4 cup fish stock, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
- **Reduce & Finish:** Bring the sauce to a simmer and cook for 2-3 minutes, or until reduced by half. Remove from heat and stir in 1 tablespoon butter until melted. (Optional: Add 1/2 cup drained and chopped artichoke hearts).
- **Serve:** Pour the sauce over the tilapia and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
29g
Carbs
10g
