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Tilapia Francaise

Tilapia Francaise


  • ½ C Canola Oil
  • 1 C All Purpose Flour
  • ¾ tsp Salt Coarse
  • ½ tsp Pepper
  • 3 ea Extra Large Egg
  • ¾ C Extra Virgin Olive Oil
  • ¼ C Parsley Italian, chopped
  • 8 ea Hidden Bay® Tiliapia Filet 3-5oz
  • 4 Tbsp Butter, unsalted
  • 3 ea Lemon
  • 2 Tbsp Caper, Nonpareil
  • ½ C Dry White Wine
  • ½ C Chicken Broth


  1. Thaw and pat dry tilapia fillets. Season lightly with salt and pepper.
  2. Mix salt and black pepper into the flour. Whisk the eggs with olive oil and chopped parsley to blend thoroughly. Heat canola oil in a large saute pan over medium high heat. Dredge the tilapia in the flour, shake off any excess. Dip the flounder fillets in the egg mixture and place in the heated oil.
  3. Saute to brown on both sides and set aside, holding warm.
  4. Juice 2 lemons, discarding seeds. Thinly slice remaining lemon, discarding seeds.
  5. Using the same pan as to cook the fish, discard about 3/4 of the oil. Add the butter and melt, cooking until hot.
  6. Add the capers and saute to sizzle for about 60 seconds.
  7. Add the white wine and bring to simmer for about 60 seconds. Add chicken broth, lemon juice and lemon slices. Simmer for another 60 seconds.
  8. Finish with chopped fresh parsley. Taste for salt and pepper. Return fillets to the sauce to coat and hold warm.
  9. Use a meat fork to twist a nest of the Roasted Tomato Angel hair pasta in the middle of the plate.
  10. Lean two of the cooked flounder fillets on one side of the pasta. Drizzle with extra sauce, lemon slices and capers.
  11. Garnish plate with shaved Pecorino Romano cheese.

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