Lemon Piccata

•  4-6 oz tilapia fillets
• Flour for dredging
• 3 TBSP butter
• 1 TBSP olive oil
• 1/3 cup lemon juice
• 1/4 cup capers, drained
• 1/4 cup vegetable broth
• Basil leaves for garnish

PASTA:

• 9 oz fresh linguine, or pasta of your choice

Instructions:

• 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, and veg broth.
• 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 or seared lemon.