Capers, lemon and fresh parsley bring bright + briny flavors to this pescetarian twist on an Italian classic.
Kosher salt and pepper
Flour for dredging
beer or wine
chopped + more for garnish
or pasta of your choice
Season the fillets with salt and pepper, dredge them in flour shaking off any excess flour, and set aside.
In a large saucepan, heat 2 TBSP of butter and olive oil over moderate heat.
Once the butter has melted, place the fillets into the pan and cook for 4 minutes.
Carefully flip the fillets over and cook for another four minutes. When done, remove and set aside. The fillets should be lightly browned on both sides.
Add the remaining TBSP of butter to the pan and let it melt.
Once melted, add the lemon juice, capers, beer or wine, veg broth and approx. 1 TBSP of parsley.
Bring to a low boil, stirring occasionally, for approx. 5 minutes. The sauce should thicken a bit. If you find you need more sauce, gradually add veg broth until you're satisfied.
Reduce the heat and transfer the fillets back to the saucepan, spooning the sauce over the fillets to coat. Transfer back to a plate.
Prepare your pasta as per the packages instructions.
Once the pasta is ready, dump into the sauce pan and toss to coat in the sauce.
Serve the pasta topped with a tilapia fillet and garnish with chopped fresh parsley.
If you don't want to use beer or wine in this recipe, simply replace it with vegetable broth.