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  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound (about 6) tilapia fillets
  • 4 teaspoons canola oil
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • 2 tablespoons nonpareil capers, rinsed and drained, optional
Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.
In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.
Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes. Dissolve cornstarch in 1 tablespoon water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers, if you're using them. Spoon the sauce over fish.

nutrition information

Per Serving: cal. (kcal) 269, Fat, total (g) 10, carb. (g) 20, fiber (g) 1, pro. (g) 26, Percent Daily Values are based on a 2,000 calorie diet
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