Servings: 2

Ingredients

2 tilapia fillets (or other white fish fillets)

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 splash dry white wine

1/4 cup vegetable stock

1/2 lemon (juice)

1/2 lemon (sliced)

2 tablespoons capers

2 small peperoncini peppers (sliced, optional)

1 tablespoon butter

1 tablespoon parsley (chopped)

Directions

Step 1: Season the fish with salt and pepper.

Step 2: Heat the oil and butter in a pan.

Step 3: Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

Step 4: Add the wine and deglaze the pan.

Step 5: Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

Step 6: Stir in the butter and pour over the fish and garnish with fresh chopped parsley.

Step 7: Note: One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).