Parmesan Crusted Tilapia With Lemon Caper Sauce

• 4 (6 ounce) tilapia fillets
• 1 cup flour (for dredging)
• 1 egg, slightly beaten
• 1/4 cup flour
• 1/2 cup parmesan cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon garlic, chopped
• 1 1/2 teaspoons capers, drained
• 1 lemon, juice of
• 2 tablespoons white wine
• 1/4 cup chicken stock
• canned artichoke heart (optional)
• salt and pepper, to taste
• 1 tablespoon unsalted butter

1. Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
2. Dredge fish in plain flour, shaking off excess flour.
3. Dip in egg wash.
4. Coat in parmesan flour mixture.
5. Heat non-stick frying pan with olive oil (almost smoking).
6. Brown fish on both sides, remove from pan and keep warm.
7. In the same pan, add more oil if needed, and saute garlic.
8. Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
9. Reduce by half, remove from heat.
10. Add butter and melt through.

tilapia fillets, flour, egg, flour, parmesan cheese, olive oil, garlic, capers, lemon, white wine, chicken stock, salt, unsalted butter

Taken from www.food.com/recipe/parmesan-crusted-tilapia-with-lemon-caper-sauce-276408 (may not work)