1 1/2 lbs tilapia fillets
4 tsp flour, divided
1 tsp garlic and black pepper seasoning
5-6 sprigs fresh Italian parsley
Juice of 1 lemon
3 tbsp butter divided
2 tbsp olive oil
1/4 c white wine
Place 3 tsp flour and garlic & black pepper seasoning in a zip lock bag and shake well. Chopped parsley coarsely, leave only and measure 2 tbsp. Slice lemon in half. Set aside
Add fish to zip lock bag seal tightly and shake.
Coat pan with 1 tbsp olive oil & 1 tbsp butter, add fish and cook for 3 mins. Add 1 tbsp butter to center of pan. Turn fillets using spatula, distributing butter under each fillet. Cook another 3 minutes until fish is golden and flaked easily.
Add remaining 1 tablespoons butter and 1 teaspoon flour wine and juice from 1 lemon in saucepan. Stir 1 to 2 minutes until thickened. Add parsley and serve over fish.
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