Prep Time 15 minutes
Cooking Time 8 minutes
- 2 medium-sized tilapia fillets (about 80 grams per fillet)
- sea salt and ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil for pan-frying
- 4 tablespoons unsalted butter
- 1 lemon, peeled and segmented (see tip below)
- 2 teaspoons capers, drained
- 2 teaspoons flat-leaf parsley, coarsely chopped
- 1 lemon wedge, seeded
- lemon zest sliced into strips (optional)
- Season tilapia fillets with salt and pepper, then dredge in flour.
- Heat olive oil in a large skillet over medium-high heat. Pan-fry tilapia fillets until golden brown, about 2 minutes on each side, turning only once. Transfer to a plate and keep warm.
- In a small saucepan, add butter and swirl until butter is deep brown and you begin to smell a nutty aroma. The flavor comes from the caramelization of the milk solids in the butter. This happens really fast, so be careful not to burn the butter. (If it turns black, it’s already burned.)
- Once the butter is nice and brown, take the pan off the heat and toss in lemon segments. The acid of the lemon stops the butter from cooking. Add capers and swirl to combine.
- Spoon sauce over the tilapia fillet. Garnish with coarsely chopped parsley, lemon zest, and lemon wedges. Serve immediately.
Credits to: beta.yummy.ph/recipe/tilapia-in-brown-butter