Tilapia Piccata

• 4 (4 ounce) fillets tilapia
• salt and ground black pepper to taste
• 1/4 cup all-purpose flour, divided
• 1 teaspoon garlic powder
• 1/4 cup margarine, divided
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained and smashed
• 1/2 cup fish stock
• 1 tablespoon chopped fresh parsley

1. Season tilapia fillets on both sides with salt and pepper.
2. Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture; shake off excess.
3. Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip; cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate.
4. Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers.
5. Pour fish stock into the skillet; cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.

tilapia, salt, allpurpose flour, garlic, margarine, lemon juice, capers, fish stock, parsley

Taken from www.allrecipes.com/recipe/258723/tilapia-piccata/ (may not work)