Ingredients
- 2 tablespoons olive oil
- 4 small white fish fillets
(such as tilapia)
- salt and freshly ground black pepper
- 1/4 cup flour
- 1/2 cup Chicken stock
- Juice of ½ lemon
- 1 tablespoon capers
- 1 tablespoon butter
- 1 tablespoon chopped fresh
parsley
- 2 finely chopped garlic
Process
·
Heat the olive oil
in a large saute pan over medium-high heat. While the pan is heating, blot the
fish dry with paper towels and season with salt and pepper. Dredge in the
flour, shaking off any excess. Saute the fish in the oil until just cooked
through, about 4 minutes, flipping halfway through. Remove the fish to a
platter.
·
Now fry the
chopped garlic in the same pan till golden ,then add chicken stock, whisking
for about 1 minute. Add the lemon juice
and capers
and stir. Add the butter ( dip the butter in flour before adding it to the
sauce) and stir or whisk to incorporate to bring the sauce together. Pour onto
the fish and garnish
with the chopped parsley.
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