Tilapia With Lemon And Capers

• 14 ounces tilapia fillets, 4 medium fillets
• 1/8 cup canola oil
• 1 cup low-fat milk
• flour, enough to lightly coat the fillets
• salt and pepper, to taste
• 2 -3 tablespoons butter
• 1/8 cup capers, Drained
• 1/8 cup fresh parsley, chopped, adjust to your taste
• 1 -2 lemon

1. Peel the lemon removing the inner white membrane, cut into segments and reserve juice.
2. Place enough flour in a zip bag to coat the fillets and season the flour with salt and pepper.
3. Dip the fillets into the milk and into the flour mixture and shake to coat.
4. Remove and shake off any excess flour and repeat with other fillet.
5. Heat enough oil to coat the bottom of a skillet and place fillets in oil.
6. Brown the fillets on both sides turning only once until the fillets flake easily.
7. Remove from skillet to warm serving plates.
8. Drain excess oil from pan, wipe out skillet and add in the butter.
9. Once melted and slightly browned, add in the lemon with juices, capers and parsley.
10. Warm through and spoon over fillets.
11. Serve immediately with some steamed vegetables and a mixed green salad.
12. A very nice light and healthy dinner for 2.

tilapia, canola oil, lowfat milk, flour, salt, butter, capers, fresh parsley, lemon

Taken from www.food.com/recipe/tilapia-with-lemon-and-capers-183995 (may not work)