Piccatta Preparation for white fish fillets

1/2  cup		all-purpose flour
2  tablespoons		olive oil
2  tablespoons		butter, divided
3/4  cup		white wine
1  tablespoon		finely chopped shallots (optional)
2  tablespoons		fresh lemon juice
1  tablespoon		(or more) small capers
1  teaspoon		Parsley leaves or chopped parsley

Tip: For nutritional information on all the ingredients in Piccatta Preparation for white fish fillets just click on each ingredient name. Then adjust the serving size for any Piccatta Preparation for white fish fillets ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Dry whatever fish fillets you are using with plain paper towels and sprinkle both sides with salt and pepper to taste. Spread the flour out on a plate.

Heat the olive oil and 1 tablespoon of the butter over Medium heat until the butter sizzles. Dredge the fillets in the flour, shake off the excess, and lay them in the pan.

Pan fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Remove the fish from the pan and keep warm.

Raise the heat to Medium High and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1-2 minutes until shallots are softened.

Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.

Makes 4 servings of Easy Tilapia Piccata