This recipe offers a delightful twist on a classic Parmesan-crusted tilapia, paired with a zesty lemon herb sauce.
Combine the flour and grated Parmesan cheese in a shallow pan.
Mix thoroughly to ensure an even coating for the fish.
Dredge the tilapia fillets in the Parmesan flour mixture, ensuring they are well coated.
Press the fillets gently into the mixture for better adherence.
Heat olive oil in a non-stick frying pan over medium-high heat.
Ensure the oil is hot enough to sizzle when the fish is added.
Cook the coated tilapia fillets in the pan until golden brown on both sides, about 3-4 minutes per side.
Avoid overcrowding the pan to ensure even cooking.
Remove the cooked fillets from the pan and keep warm.
Place the fillets on a plate and cover with foil to retain heat.
In the same pan, sauté the minced garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Add the capers, white wine, and juice of the lemon to the pan. Simmer until reduced by half.
Deglaze the pan by scraping up any browned bits for added flavor.
Stir in the unsalted butter until melted and the sauce is smooth.
Add the butter off the heat to prevent separation.
Serve the tilapia fillets topped with the lemon herb sauce.
Garnish with fresh parsley or lemon slices for a vibrant presentation.
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