Difficulty: Easy - for beginners
Dietary guidance: n g
4 Tilapia (St. Peter's fish) filets
4 1/2 T cold unsalted butter
1/2 c dry white wine
1/2 c vegetable broth
1 T freshly-squeezed lemon juice (1/2 lemon)
2 T capers
1/4 c chopped fresh Italian (flat-leaf) parsley
kosher salt and fresh-ground pepper
Lightly season the filets with salt and pepper. Melt 1 1/2 T of butter in a skillet, and cook the filets in batches until cooked through, about 2-3 minutes per side, adding more butter if needed. Transfer to a plate and tent with foil to keep warm.
Add the wine, broth, and lemon juice to the skillet and reduce by half, about 2-3 minutes. Remove from heat and whisk in 3 T of cold butter, then stir in the parsley and capers. Serve sauce over the filets.