Follow these steps for perfect results
Bassa or Tilapia fillets
large
flour
salt
pepper
shallot
thinly sliced
capers
drained
butter
divided
white wine
parsley
chopped
Melt 1 tbsp of butter in a large skillet over medium-high heat.
Season fish fillets with salt and pepper.
Dredge fish fillets in flour, shaking off excess.
Quickly sauté fish in butter on both sides until slightly undercooked.
Transfer fish to a plate, cover with foil, and keep warm.
Add remaining butter to the skillet.
Add shallots and sauté until slightly browned.
Add white wine and deglaze the pan, stirring with a wooden spoon.
Add capers and reduce the sauce for approximately 5 minutes.
Add parsley and stir.
Add fish fillets to the skillet to reheat and finish cooking for 2-3 minutes.
Plate fish and pour sauce over the top.
Expert advice for the best results
Do not overcook the fish; it should be slightly undercooked when removed from the pan.
Use dry white wine for the best flavor.
Everything you need to know before you start
10 minutes
Sauce can be made ahead of time.
Garnish with fresh parsley and a lemon wedge.
Serve with roasted vegetables.
Serve with rice or quinoa.
Crisp and dry, complements the fish and sauce.
Discover the story behind this recipe
Commonly found in coastal regions where fresh fish and herbs are abundant.
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