Tilapia Piccata

A light butter and caper sauce flavors the fish in this 20 minute dinner recipe.

Tilapia Piccata
Servings: 4 Start to Finish 18 mins


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound (about 6) tilapia fillets
  • 4 teaspoons canola oil
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • 2 tablespoons nonpareil capers, rinsed and drained, optional

Make It

1. Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.

2. In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.

3. Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes. Dissolve cornstarch in 1 tablespoon water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers, if you're using them. Spoon the sauce over fish.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 10, carb. (g): 20, fiber (g): 1, pro. (g): 26, Percent Daily Values are based on a 2,000 calorie diet.