A light butter and caper sauce flavors the fish in this 20 minute dinner recipe.
Recipe from Parents
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
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.
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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