Tilapia With Lemon-Garlic Sauce

• 4 (6-ounce) tilapia fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons quick-mixing flour (such as Wondra)
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/3 cup dry white wine
• 1/3 cup unsalted chicken stock (such as Swanson)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

1. Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
2. Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter, parsley, and lemon juice. Serve fish with sauce.
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tilapia fillets, salt, freshly ground black pepper, quickmixing flour, unsalted butter, olive oil, garlic, white wine, chicken, parsley, lemon juice

Taken from www.myrecipes.com/recipe/tilapia-lemon-garlic-sauce (may not work)