Fish Piccata

4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish

2 Cloves of Garlic, minced

2 tsp of Olive Oil

Kosher salt and fresh-ground pepper, to taste

Flour, for dusting the fillets

Capers, to taste

1/2 Cup of White Wine

Zest and Juice of One Whole Lemon

Fresh Chopped Parsley

1 Tbsp of Butter

 

Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side.

Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds.

Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!