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Sole is also delicious when prepared this way. Using a zip-top bag instead of a three-dish breading station cuts down on mess.
2 pounds tilapia or sole
1 cup flour (any kind)
1 teaspoon salt
1 teaspoon pepper
Bartenura Olive Oil for sautéing
1–2 tablespoons capers
1/4 cup chopped scallions
1/2 cup Heaven & Earth Lemon Juice
12 ounces Baron Herzog Chenin Blanc or other dry white wine
Preheat oven to 350°F.
Combine the flour, salt and pepper in a large Ziploc bag. Rinse off the fish fillets and put them in the bag and jiggle it so they are covered in the flour mixture.
Heat the olive oil on medium heat in a sauté pan. Place the floured fish filletsin the pan and sauté until light brown on both sides. Remove fish from pan.
Add capers and scallions and sauté for two minutes in the fishy oil. Add lemon juice and wine.
Bring the liquid to a boil. Then lower heat and cook until the mixture is slightly thickened. Pour on the fish and place in the oven for 15 minutes.
Serve hot with rice, quinoa, herbed potatoes, or roasted zucchini and peppers.
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