FISH IN CAPER-LEMON SAUCE
INGREDIENTS
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½ pound of white-fleshed fish – I used 2 big sized tilapia fillets
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about ¼ cup flour for dredging
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freshly ground white or black pepper to taste
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2-4 tablespoons unsalted butter
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2 tablespoons extra virgin olive oil
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1 tablespoon small capers, drained
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¼ teaspoon of anchovy paste
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1 teaspoon of minced garlic
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¼ cup dry white wine
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juice of one lemon
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1 teaspoon of chili paste (to give it a bit of a kick!)
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2 tablespoons chopped fresh Italian parsley
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sea salt and ground pepper to taste
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