Tilapia Meunier

Ingredients

• 6 tilapia fillets
• 2 teaspoons salt
• 3 tablespoons fresh parsley, minced
• 1/2 cup butter, 4-oz (1 stick)
• 1/2 cup flour
• 2 teaspoons pepper
• 3 tablespoons lemon juice
• 1 teaspoon dried thyme
• 3 tablespoons olive oil
• 1 lemon, peeled and cut into segments
• 3 tablespoons capers (optional)

Directions

1. 1

   Rinse fillets and pat dry. In small bowl combine flour, salt, pepper and thyme. Pour the dry mixture out onto a plate and dredge each fillet, lightly covering all surfaces; set aside. Cut stick butter into 1 oz. pats; set aside.

2. 2

   Heat 1/3 of oil in large skillet over medium-high heat. Place 2 fillets (or more, just don't crowd skillet surface) in skillet and saute for several minutes on each side. Remove fillets from skillet, place on plate, and sprinkle with 1/3 parsley. Set in your oven as the remaining heat of fillet will crisp the fresh parsley. Repeat until all fillets are cooked.

3. 3

   Pour off the oil and wipe skillet dry. Return skillet to heat and begin melting butter, 1 oz at a time until bubbling hot, but not brown. Quickly add the lemon juice and slices (capers if using); stir gently in the skillet until combined and warm. Pour over fillets and serve.