Ingredients 1/4 cup vegetable oil

1/3 cup flour

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1.5 pounds tilapia (or other mild whitefish), patted dry on both sides

1/2 cup white wine

2 tablespoons drained capers

4 tablespoons Kerrygold

Salted Butter

2 tablespoons fresh lemon juice

1/4 cup chopped parsley

Instructions:

  1. Add oil to a large nonstick skillet and heat over medium high heat. 
  2. While pan and oil are preheating, whisk together flour, salt and pepper in a large shallow bowl. Dredge both sides of fish pieces in flour mixture, shaking off excess. Place fish on a plate.
  3. When oil is hot, add fish to the pan and cook for 3-4 minutes or until fish is mostly cooked through. Flip fish over and finish cooking for another minute or so. Transfer to a plate and keep warm.
  4. Wipe out the skillet and return to heat. Pour wine into skillet and reduce by half. Add capers and Kerrygold Salted Butter and whisk until butter is melted.
  5. Lower heat to medium and let sauce simmer for a minute or two. Whisk in lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper.
  6. Remove pan from heat and pour sauce over cooked fish fillets. Garnish with additional parsley, if desired. Serve immediately.  

 Recipe by Garnish with Lemon.