2 lbs. tilapia (or other mild whitefish, thin filets)
1 1/2 cups flour (to make this dish gluten-free, use any gluten-free flour like rice flour, potato flour, chickpea flour, buckwheat flour, etc.)
Salt and pepper
2 shallots, chopped
3 garlic cloves, chopped
4 Tbsp. butter
1 cup dry white wine
2 lemons, juiced
2 lemons, sliced
1/3 cup parsley, chopped
2 Tbsp. capers, drained
Season fish with salt and pepper on both sides. Place the flour on a large plate and season with salt, pepper and about 2 tsp. garlic powder. Dip fish in flour, cover all sides completely and set aside.
For the next step, keep in mind: I'm someone who likes to make their sauces in advance, so I always start with that. Heat 2 Tbsp. butter over medium heat and add the garlic and shallots. Cook until softened (about 3 minutes - the smaller the chop, the less time it takes). Add the white wine, parsley, capers and juice of 2 lemons. Swirl in 2 more Tbsp. of butter. Allow the sauce to come up to a simmer so the alcohol cooks off and it thickens slightly. Do not let the sauce boil. This should take about 5 minutes. Set aside.
Using a different pan, heat to medium so you can begin sautéing the fish. Heat about 2 Tbsp. olive oil and another 1 Tbsp. butter. Sauté as many fish as fill the pan. Cook for about 3 minutes per side until it’s a nice golden brown and firm to the touch. Add butter and olive oil as you continue to cook all pieces of fish. Set aside and cover with foil so everything remains hot. At this point, if your sauce is set aside, bring it back up to a low simmer.
Once all fish is complete, add the lemon slices to the pan and cook on both sides until browned, about 1 minute per side.
Serve one fillet of fish with 2 slices of lemon and a few teaspoons of sauce. Serve with chopped fresh parsley as garnish. Enjoy!