Pan-Seared Lemon Piccata Tilapia

5-6 Servings

5 ea. Fresh Tilapia Filets approx. 6-7 oz. each
3 Tbs. Olive oil
4 oz. Salted Butter
½ Cp. All-Purpose Flour
¼ Cp. White Wine (Non-Alcohol version)
3 ea. Lemons Juiced.
2 Tbs. Capers & Juice
2 Tbs. Minced Parsley
2 tsp. Salt
1 tsp Pepper
Salt & Pepper to Taste

Season flour with 2 teaspoons salt and 1 teaspoon pepper. Heat sauté pan with olive oil and dredge tilapia filets in seasoned flour. Pan sear the tilapia filet in the olive oil, turning the filet over after about 2-3 minutes.  While the filet is searing, add lemon juice, capers & juice, white wine, and butter. Allow sauce to simmer while adjusting seasoning with salt and pepper. Finish sauce with remaining butter and freshly minced parsley. When fillets reach 145°, remove from sauté pan, plate the fish with sauce, and garnish with lemon slices and fresh parsley sprigs.