• 1/4  cup 
    all-purpose flour
  • 1/2  teaspoon 
  • 1/4  teaspoon 
  • 1   pound 
    (about 6) tilapia fillets
  • 4   teaspoons 
    canola oil
  • 1   cup 
    reduced-sodium chicken broth
  • 1   teaspoon 
  • 2   tablespoons 
    lemon juice
  • 1   tablespoon 
  • 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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