FISH IN CAPER-LEMON SAUCE

Name: FISH IN CAPER-LEMON SAUCE
Ingredients: ½ pound of white-fleshed fish – I used 2 big sized tilapia fillets; about ¼ cup flour for dredging; freshly ground white or black pepper to taste; 2-4 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 1 tablespoon small capers, drained; ¼ teaspoon of anchovy paste; 1 teaspoon of minced garlic; ¼ cup dry white wine; juice of one lemon; 1 teaspoon of chili paste (to give it a bit of a kick!); 2 tablespoons chopped fresh Italian parsley; sea salt and ground pepper to taste

INGREDIENTS

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½ pound of white-fleshed fish – I used 2 big sized tilapia fillets

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about ¼ cup flour for dredging

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freshly ground white or black pepper to taste

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2-4 tablespoons unsalted butter

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2 tablespoons extra virgin olive oil

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1 tablespoon small capers, drained

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¼ teaspoon of anchovy paste

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1 teaspoon of minced garlic

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¼ cup dry white wine

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juice of one lemon

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1 teaspoon of chili paste (to give it a bit of a kick!)

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2 tablespoons chopped fresh Italian parsley

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sea salt and ground pepper to taste

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