Crispy Parmesan Tilapia with Zesty Lemon Caper Sauce
Elevate your dinner experience with this Crispy Parmesan Tilapia, perfectly seared to golden perfection and topped with a vibrant lemon caper sauce. This dish is light yet flavorful, making it an ideal choice for a quick weeknight meal or an impressive dinner party highlight. The addition of artichoke hearts offers a delightful twist to the sauce, enriching the flavors and creating a gourmet touch without extra fuss. Enjoy this beautiful plate of tilapia paired with a simple salad or steamed vegetables for a refreshing, well-rounded meal.
4
Servings
200
Calories
15
Ingredients
Ingredients
Tilapia fillets
4 (6 ounces each)
All-purpose flour
1 cup (for dredging)
Egg
1 (slightly beaten)
All-purpose flour
1/4 cup (for coating)
Parmesan cheese
1/2 cup (grated)
Olive oil
1 tablespoon (for frying)
Garlic
1 teaspoon (chopped)
Capers
1 1/2 teaspoons (drained)
Lemon
1 (juiced)
White wine
2 tablespoons
Chicken stock
1/4 cup
Canned artichoke hearts
1/2 can (optional, chopped)
Salt
to taste
Pepper
to taste
Unsalted butter
1 tablespoon
Instructions
1
Start by preparing the Parmesan coating: In a shallow dish, mix together 1/2 cup of flour and the grated Parmesan cheese. Set aside.
2
Dredge each tilapia fillet in the remaining 1 cup of flour, ensuring to shake off any excess.
3
Next, dip each fillet into the slightly beaten egg, allowing any excess to drip off.
4
Coat the fillets in the Parmesan flour mixture, pressing gently to adhere.
5
Heat a non-stick frying pan over medium-high heat and add olive oil until nearly smoking.
6
Carefully place the breaded tilapia fillets in the hot pan. Cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the fish and keep warm on a plate covered with foil.
7
In the same pan, add more olive oil if necessary, then sauté the chopped garlic for about 30 seconds until fragrant.
8
Add the capers, lemon juice, white wine, chicken stock, and season with salt and pepper. If using artichoke hearts, add them to the sauce as well.
9
Allow the sauce to simmer and reduce by half, stirring occasionally.
10
Remove the pan from heat and stir in the unsalted butter until melted and the sauce is combined.
11
Serve the crispy tilapia fillets drizzled with the lemon caper sauce, garnished with additional capers or lemon wedges if desired.
Nutrition Information
7.5g
Fat
17.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of fish is used in this recipe?
The recipe uses four 6-ounce tilapia fillets.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What are the main components of the crispy coating?
The coating is made from a mixture of all-purpose flour and grated Parmesan cheese.
Can I substitute the tilapia with another fish?
Yes, you can use other white fish such as cod, pollock, or swai.
How long should I cook the tilapia fillets?
Cook the fillets for about 3-4 minutes on each side until they are golden brown and cooked through.
What is in the zesty lemon caper sauce?
The sauce includes garlic, capers, lemon juice, white wine, chicken stock, and unsalted butter.
Are artichoke hearts required for this recipe?
No, the canned artichoke hearts are an optional addition to enrich the sauce.
How do I ensure the breading sticks to the fish?
Dredge the fish in flour first, then dip in beaten egg before coating with the Parmesan-flour mixture.
Can I make this recipe without white wine?
Yes, you can substitute the white wine with extra chicken stock or a splash of water.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick recipe and easy dinner, ideal for weeknights.
What is the protein content per serving?
Each serving provides 15 grams of protein.
How much fat is in this dish?
There are 7.5 grams of fat per serving.
What should I serve with this tilapia?
It pairs well with a simple side salad or steamed vegetables.
Can I use bottled lemon juice?
While fresh lemon juice is preferred for flavor, bottled juice can be used in a pinch.
What temperature should I use for frying?
Heat the pan over medium-high heat until the olive oil is nearly smoking.
How do I know the sauce is ready?
The sauce is ready when it has simmered and reduced by half, then finished with melted butter.
Is this recipe gluten-free?
No, this recipe uses all-purpose flour. You would need to substitute with a gluten-free flour blend.
Can I use frozen tilapia?
Yes, but ensure the fillets are completely thawed and patted dry before starting the dredging process.
What kind of Parmesan cheese is best?
Grated Parmesan cheese is recommended for the best adherence to the flour coating.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
Should I use salted or unsalted butter?
The recipe calls for 1 tablespoon of unsalted butter to better control the salt levels.
How much chicken stock is needed?
The sauce requires 1/4 cup of chicken stock.
What is the carbohydrate count?
There are 17.5 grams of carbohydrates per serving.
Can I add spice to this dish?
Yes, you can add red pepper flakes to the sauce if you prefer a bit of heat.
How do I keep the cooked fish warm?
Place the cooked fillets on a plate and cover them loosely with foil while preparing the sauce.
What is the purpose of the egg in this recipe?
The beaten egg acts as a binder to help the Parmesan-flour coating stick to the fish.
Are the capers drained before use?
Yes, the 1 1/2 teaspoons of capers should be drained.
How much garlic is used?
The recipe uses 1 teaspoon of chopped garlic.
Can I use a different oil for frying?
The recipe specifies olive oil, but other high-smoke point oils like avocado or vegetable oil can work.
Is this dish suitable for a dinner party?
Yes, its gourmet touch with lemon caper sauce makes it an impressive choice for guests.