Today Chef Brad is making Lemon Piccata Tilapia
Ingredients:1/2 cup all-purpose flour1 teaspoon lemon pepper, or to tastesalt to taste1 pound tilapia fillets2 tablespoons olive oil1 clove garlic, minced or 1 teaspoon minced1 cup dry white wine1 1/2 teaspoons lemon zest1/4 cup fresh lemon juice2 tablespoons capers, drained3 tablespoons butter1 tablespoon chopped fresh basil
Directions:1. Preheat oven to 350 degrees.
2. Mix flour, lemon pepper, and salt in a shallow bowl and firmly press tilapia fillets into the seasonedflour to coat both sides; shake off excess. Heat olive oil in a skillet over medium heat. Using an ovensafe pan, cook fish fillets in the hot oil until golden brown, on one side. Flip fillets and place in theoven
3. Carefully remove pan from oven after about 3 to 4 minutes. Remove fillets from pan and place on aplatter. Using the same pan being very careful to remember the handle is very hot, Place pan on stoveover medium heat. Add garlic and stir until fragrant, about 20 seconds. Pour white wine into skilletand dissolve brown bits of food in the wine (you can use a chicken or vegetable stock if you wouldprefer not to cook with wine). Stir lemon zest into wine and bring to a boil; cook until sauce reducesto about 2/3 cup, stirring often. Mix in lemon juice, basil, capers and cook until sauce thickens slightly,about 5 more minutes. Whisk butter into sauce.
4. Pour sauce over tilapia fillets and serve.