Fish Piccata

On tonight's menu I am making fish piccata with tilapia. I use chicken a lot when I cook so it is nice to change it up a bit. Tilapia is such a nice light fish to use for this recipe and absorbs all of the flavors perfectly.

Ingredients

1 lb fish fillets (I use tilapia as I mentioned)
salt and pepper
Extra virgin olive oil
whole wheat, unbleached flour -to dredge
     (I add about 1/2 Tbl of dried thyme because it is a lemony herb and about a 1/4 garlic powder to the flour to give it extra flavor for the fish)
1 1/2-2 lemons juiced (depending on the size)
1/4 cup dry white wine (Chardonnay)
2 Tbl capers
2 Tbl butter
Parsley for garnish

Serve with angel hair pasta (I use Barilla Plus multigrain pasta).

Because the fish does not take long to cook, start boiling a large pot of salted water for the pasta.

Heat the extra virgin olive oil in a large saute pan. Lighty dredge the fish in the flour mixture and shake off any extra flour. Saute the fish until brown on both sides or until cooked through. When the fish is done, remove the fish and place on a seperate plate. Deglaze the pan with the wine and then add the lemon juice and capers. Finally, add the butter and stir the sauce together.

*If the sauce seems too lemony, add 1 more Tbl of butter or olive oil to mellow it out of a bit.

To plate, pour sauce over the fish (and pasta if you want) and top with parsely. YUMMO!