Lemon Whitefish with Capers

4 large (6-7 oz) tilapia fillets
Salt and pepper
1 cup all-purpose flour
1 Tbsps coconut oil, divided
3/4 cup white wine
1 Tbsp finely chopped shallots (optional)
2 Tbsps fresh lemon juice
1 Tbsp (or more) small capers
Parsley leaves or chopped parsley

Time: 20min / Servings: 4 / Calories per Serving: 227

Dry the fillets with plain paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.

Heat 1 tablespoon coconut oil over medium heat. Lightly 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.  Spoon the sauce over the fish and sprinkle with parsley.

Jamie’s Adjustments:
I like…

Robb’s Notes:
None at the moment…

 Credit Where Credit is Due: Original Recipe


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