Pan seared tilapia in a bright, briny and buttery sauce made with lemons, butter and capers. Easily made with ingredients on hand, and on the table in under 30 minutes.
Course Fish/Seafood/Main Course
Keyword tilapia piccata, easy tilapia piccata, tilapia with wine and capers
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Kelly ~ the hungry bluebird
2 - 3tilapia fillets, fresh or thawed if frozen
Kosher salt and pepper
All-purpose flour for dredging
2clovesgarlic, finely chopped
1shallot, thinly sliced
3 - 4thinly sliced lemon wheels, seeds removed
¼cupdry white wine
½cupchicken stock, low salt, preferably homemade
2tablespoonsfresh lemon juice
1tablespooncapers, drained and rinsed
Optional: knob of butter to finish off sauce
Chopped fresh parsley for serving
Heat a large skillet over medium-high heat and add olive oil and butter. Blot tilapia dry and season both sides with salt and pepper and then dredge in flour, shaking off excess. Add to pan and brown 4 - 5 minutes per side. Remove to plate and set aside.
Turn heat down and add garlic, shallots and lemon slices. Sauté for about 30 to 60 seconds, until starting to soften and fragrant. Pour in wine and stir and deglaze the pan, scraping up any browned bits. Cook until reduced by half.
Add chicken stock, lemon juice and capers. Simmer and stir for 2 - 3 minutes until reduced by about half. Stir in a small knob of butter, if desired, to finish off sauce and make it extra silky.
Taste for salt, pepper and acidity, adjust if needed. Return tilapia to skillet, simmer, spooning sauce over fish until warmed through. Sprinkle with chopped fresh parsley and serve immediately. Enjoy!
To make with chicken, halve boneless, skinless chicken breasts horizontally into four cutlets. Prepare as directed above.
If you want to make this Whole30 compliant, omit the butter and use ghee, swap out the flour with tapioca starch, and leave out the wine. It's just as good with chicken stock only. And, no knob of butter at the end.
I sometimes add a little more chicken stock, up to ¾ cup, because Meathead loves a good pan sauce ~ the more to drizzle over everything, which lately has been cauliflower rice.