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Tilapia Piccata

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30min

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4 servings

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This delightful Tilapia Piccata is a lighter version of the classic Italian dish, featuring tender tilapia fillets in a tangy lemon-caper sauce. The fish is lightly dredged in flour and sautéed until golden brown, then topped with a flavorful sauce made with butter, garlic, lemon juice, and briny capers. Serve this easy and elegant dish over pasta or with your favorite sides for a quick and satisfying meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

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Fish

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Ingredients

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Steps

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1
Prepare the ingredients

Rinse the tilapia fillets and pat them dry with paper towels. Mince the garlic. Juice the lemon. Chop the parsley leaves.

2
Dredge the tilapia

Place the flour, salt, and black pepper in a shallow dish. Mix to combine. Dredge each tilapia fillet in the seasoned flour, shaking off the excess.

3
Sauté the tilapia

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the dredged tilapia fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.

4
Sauté the garlic

Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for 1 minute, or until fragrant.

5
Make the sauce

Pour in the chicken broth, lemon juice, and capers. Simmer for 2-3 minutes, or until the sauce has slightly thickened.

6
Return the tilapia to the skillet

Return the sautéed tilapia fillets to the skillet. Spoon the sauce over the fillets. Simmer for 1-2 minutes, or until the fillets are heated through.

7
Add the parsley

Stir in the chopped parsley leaves.

8
Serve

Serve the Tilapia Piccata hot, with the sauce spooned over the fillets.

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