Tilapia Piccata Recipe
Italian-American · Main course · 25 min total
A quick and elegant weeknight dinner featuring tender tilapia fillets in a bright lemon-caper butter sauce. Ready in under 30 minutes.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 tilapia fillets (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
Instructions
- Pat tilapia fillets dry with paper towels. Season both sides with salt and pepper. Dredge each fillet in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add fillets and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.
- Reduce heat to medium. Add butter to the skillet. Once melted, add white wine, chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits. Cook until sauce slightly thickens, about 2 minutes.
- Return tilapia to the skillet, spoon sauce over fillets. Cook for 1 minute to reheat. Sprinkle with parsley and serve immediately.
Tips
- Serve over angel hair pasta or with crusty bread to soak up the sauce.
- Substitute sole or flounder if tilapia is unavailable.
- For a non-alcoholic version, replace wine with additional chicken broth.
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