3 tilapia fillets
1/4 cup dry white wine
1 cup cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoons capers, drained
1/4 cup all purpose flour
1 tablespoon butter
2 tablespoons fresh parsley, chopped
salt and freshly ground pepper
1. Rinse fillets and pat dry. Sprinkle with salt and pepper and lightly coat in flour on both sides.
2. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, cook 1 1/2 minutes, reduce heat to medium, turn fillets and cook 1 minute or until fish flakes easily when tested with a fork. Transfer fillets to a plate and keep warm.
3. Add wine, lemon juice, tomatoes and capers to the pan, cook 30 seconds, stirring constantly. Stir in butter until melted. Spoon wine mixture over fillets, sprinkle with parsley. Serve immediately with steamed vegetables or mixed green salad.
