“A bright, punchy piccata sauce turns mild tilapia into a restaurant-quality dish in just 15 minutes.”
1Ingredients
2Instructions
Pat tilapia fillets dry with a paper towel. Season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add tilapia and cook 3–4 minutes per side until golden brown and fish flakes easily. Remove to a plate.
Reduce heat to medium. Melt butter in the skillet and add minced garlic. Cook 30 seconds until fragrant.
Pour in chicken broth, lemon juice, and capers. Bring to a simmer and let reduce 1–2 minutes until slightly thickened.
Return tilapia to the pan, spooning the sauce over the fillets to warm them through.
Serve immediately, garnished with fresh parsley if desired.
Drying the fish thoroughly before flouring is the secret to getting that beautiful golden-brown crust without the fish sticking to the pan.
