FEEDS: 2

WHAT YOU’LL NEED:

• 3 T. flour
• Salt and pepper
• 2 Tilapia filets
• 2-3 T. olive oil
• 1/3 C. frozen corn
• 2 T. capers
• 1/3 C. white wine such as Vouvray, Sauvignon Blanc or Chardonnay
• 1 fresh tomato, diced

LET'S COOK

Mix the flour with a pinch of salt and pepper in a shallow bowl.

Heat the olive oil in a sauté pan of appropriate size over a medium high burner.

Dust both sides of the Tilapia in the seasoned flour, then, slide the fish into the pan with the hot oil. Cook the fish filets on both sides to a nice golden brown.

Remove the cooked fish to serving plates and keep warm in a very low oven.

Leave the pan on the burner and add the corn and the capers. Move the two items around a bit in the pan, and then pour in the white wine.

Allow reducing for a minute or so, and then add the tomato. Combine the ingredients well, cook an additional minute of so, then spoon the sauce over the two fish filets and serve without hesitation.

MORE IDEAS:

This recipe works with filet of sole, haddock and even halibut. Instead of the frozen corn, peas can be used.