Ingredients

  • 2 tilapia filets
  • 2 Tbsp J. Olive Co. Lemon Olive oil 
  • 2 Tbsp kalamata olives
  • 1/2 cup plain bread crumbs
  • 1 Tbsp fresh thyme (stems removed)
  • 1/2 Tbsp garlic powder
  • kosher salt (to taste)
  • ground pepper (Fresh, taste)
  • 1/2 cup egg beaters (or 2 large eggs beaten)
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 Tbsp butter
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 2 Tbsp capers

Directions

  1. Mix bread crumb, thyme, garlic powder salt and pepper in a large shallow dish.
  2. Add egg beaters or beaten eggs to a separate large shallow dish.
  3. Dip tilapia into the egg mixture, then into dry mixture and place in a large preheated skilled with lemon infused olive oil over medium high heat.
  4. Sear on first side until brown turn and cook on the second side until brown. This takes about 5 minutes total cooking time, because the fish is thin.
  5. Remove fish and tent with foil to keep warm.
  6. Deglaze pan with wine and add broth bring to a boil and reduce by half. Whisk in butter.
  7. Make a thickening agent by whisking cornstarch and water.
  8. Gradually whisk thickening agent into boiling sauce.
  9. Add capers and olives to the pan and serve over fish.

Recipe and image found at Sonoma Farms

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