Recipe from Yummy!
2 medium-sized tilapia
fillets (about 80 grams per fillet)
sea salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil for pan-frying
4 tablespoons unsalted butter
1 lemon, peeled and segmented (see tip below)
2 teaspoons capers, drained
2 teaspoons flat-leaf parsley, coarsely chopped
1 lemon wedge, seeded
lemon zest sliced into strips (optional)
fillets (about 80 grams per fillet)
sea salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil for pan-frying
4 tablespoons unsalted butter
1 lemon, peeled and segmented (see tip below)
2 teaspoons capers, drained
2 teaspoons flat-leaf parsley, coarsely chopped
1 lemon wedge, seeded
lemon zest sliced into strips (optional)
1 Season tilapia fillets with salt and pepper, then dredge in flour.
2 Heat olive oil in a large skillet over medium-high heat. Pan-fry tilapia fillets until golden brown, about 2 minutes on each side, turning only once. Transfer to a plate and keep warm.
3 In a small saucepan, add butter and swirl until butter is deep brown and you begin to smell a nutty aroma. The flavor comes from the caramelization of the milk solids in the butter. This happens really fast, so be careful not to burn the butter. (If it turns black, it’s already burned.)
4 Once the butter is nice and brown, take the pan off the heat and toss in lemon segments. The acid of the lemon stops the butter from cooking. Add capers and swirl to combine.
5 Spoon sauce over the tilapia fillet. Garnish with coarsely chopped parsley, lemon zest, and lemon wedges. Serve immediately.
How to make lemon segments: Use a knife to peel the lemon by cutting the pith away. Remove the segments by slicing between the membranes. For a visual guide, click here.
2 Heat olive oil in a large skillet over medium-high heat. Pan-fry tilapia fillets until golden brown, about 2 minutes on each side, turning only once. Transfer to a plate and keep warm.
3 In a small saucepan, add butter and swirl until butter is deep brown and you begin to smell a nutty aroma. The flavor comes from the caramelization of the milk solids in the butter. This happens really fast, so be careful not to burn the butter. (If it turns black, it’s already burned.)
4 Once the butter is nice and brown, take the pan off the heat and toss in lemon segments. The acid of the lemon stops the butter from cooking. Add capers and swirl to combine.
5 Spoon sauce over the tilapia fillet. Garnish with coarsely chopped parsley, lemon zest, and lemon wedges. Serve immediately.
How to make lemon segments: Use a knife to peel the lemon by cutting the pith away. Remove the segments by slicing between the membranes. For a visual guide, click here.
Photography by Aldwin Aspillera | Prop Styling by Zee Castro-Talampas
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