Tilapia w Lemon, Butter, Caper Sauce

Ingredients:

- 2 Tilapia Filets
- Lemon segments, from 1 lemon*
- Capers (small, non pareils), about 1 tbsp
- 2 tbsp Unsalted Butter
- Eggs (for egg wash)
- All Purpose Flour
- Fresh Parsley, chopped
- Salt/Pepper
- Olive Oil/Butter

*Lemon segments are slices of lemon without any of the skin/membranes. Use a pearing knife, and cut off both ends of your lemon, revealing the flesh. Cut the skin entirely off the lemon with your knife, by cutting lengthwise all the way around. You then carefully remove the lemon segments by cutting gin between the lemon membranes when you make your cuts.


Directions:

For Tilapia:
- Season your tilapia with salt/pepper.
- Put your egg wash and flour in two separate dishes/bowls. Season with salt/pepper, and any other seasonings you desire.
- Get a nonstick skillet on medium heat with butter/oil or clarified butter. Don’t get the skillet to hot, b/c tilapia is thin and it may burn.
- Dredge your tilapia in the flour, and shake off excess. Then dredge in the egg wash to cover completely.
- Transfer straight to your skillet.
- Sear on each side until nicely browned. The time for searing will depend on the thickness of the fish, but do remove the fish from the skillet before it is fully cooked. The fish will continue to cook while it rests.
For Sauce:
- Add butter to a hot pot. Heat the butter to a nice light brown color.
- Add the capers, lemon segments, and chopped parsley
- Taste for seasonings, and add salt/pepper as needed.
**This sauce should be immediately poured over the fish and served.