Categories: dinner, seafood

Ingredients

• 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

Directions

1. . Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.

2. 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.

3. 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.

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