Lemon Caper Fish

 Lemon Caper Fish
1 lb tilapia
Salt & Pepper
1 Tbsp EVOO
3 Tbsp Butter
1/2 c. Self-Rising Flour
2 Lemons, Cut and Juiced
2 Tbsp of Capers (more or less, as you prefer)
Fresh Grated Parmesan Cheese (to taste preference)

*Helpful cooking gadgets for this recipe: lemon press and rotary cheese grater

1.  Put your EMPTY serving dish in the oven at 350 degrees.  
  • This gets the pan nice and hot so when your fish come out of the skillet and they're waiting for you to finish cooking the sauce, they won't get cold!  I like to use my pretty Bobby Flay 9 x 13 dish... pictured below.  I got it at Kohl's and I love the colors!!!
2.  Rinse your fish and pat them dry.  Season both sides with salt and pepper.

3.  Dump your flour on a plate
  • I use a paper plate for easy clean up.
4.  Slice your lemons in half and lay out your lemon press so it's ready to use.

5.  Measure out 2 Tbsp of capers and set aside.

6.  Heat EVOO in a large skillet on medium-high heat.

7.  When oil is ready, dredge your fillets in flour and then place in the hot oil.  
  • Cook on both sides for about 4 minutes, each.  You'll know when the fish is done because it will be white and flaky instead of transparent.  
8.  Remove your golden fillets and place them in the warmed dish, back in the oven
  • Turn the oven off!
9.  Put your butter in the skillet (leave heat at med-high)

10.  When the butter is melted and foamy, squeeze both lemons into the butter and add the capers.

11.  Stir for about 30 seconds and then pour sauce over the fish.

12.  Sprinkle the fish with parmesan cheese.

Now, how easy was that?  You wanna know about the other PLATED items?  Okay...

I love to serve this with Risotto.  My favorite easy risotto is from Target... it's Archer Farms Wild Mushroom Risotto.  It's really good!  Leave yourself about 25 minutes to prepare it.

Roasted Green Beans:
The green beans are easy-peasy.  Take fresh green beans and toss them in a little EVOO, dash of garlic powder, kosher salt and pepper.  Stick them in a foil lined baking sheet at 425 degrees for 10 minutes.  Then after you take them out, sprinkle with parmesan cheese.

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