NBC25 STUDIOS -- Today Chef Brad is making Lemon Piccata Tilapia

Ingredients:
1/2 cup all-purpose flour
1 teaspoon lemon pepper, or to taste
salt to taste
1 pound tilapia fillets
2 tablespoons olive oil
1 clove garlic, minced or 1 teaspoon minced
1 cup dry white wine
1 1/2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons butter
1 tablespoon chopped fresh basil

Directions:
1. Preheat oven to 350 degrees.

2. Mix flour, lemon pepper, and salt in a shallow bowl and firmly press tilapia fillets into the seasoned
flour to coat both sides; shake off excess. Heat olive oil in a skillet over medium heat. Using an oven
safe pan, cook fish fillets in the hot oil until golden brown, on one side. Flip fillets and place in the
oven

3. Carefully remove pan from oven after about 3 to 4 minutes. Remove fillets from pan and place on a
platter. Using the same pan being very careful to remember the handle is very hot, Place pan on stove
over medium heat. Add garlic and stir until fragrant, about 20 seconds. Pour white wine into skillet
and dissolve brown bits of food in the wine (you can use a chicken or vegetable stock if you would
prefer not to cook with wine). Stir lemon zest into wine and bring to a boil; cook until sauce reduces
to about 2/3 cup, stirring often. Mix in lemon juice, basil, capers and cook until sauce thickens slightly,
about 5 more minutes. Whisk butter into sauce.

4. Pour sauce over tilapia fillets and serve.