Let me start by saying...I <3 capers. As in, I think I have an obsession with them. I try to sneak those babies into everything. This dish welcomes them, which is probably why it's one of my go-to dinners (or lunch in this case)!
2 tilapia fillets
1/2 cup all-purpose flour
1 tablespoon olive oil
1/3 cup white wine
1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tablespoon capers (or more if you're me)
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley (optional)
Season tilapia with salt and pepper. Place flour in a shallow dish, and dredge tilapia in flour. Heat oil in a skillet over medium-high heat. Add tilapia, and cook for 1 minute on each side. Add white wine, lemon juice, chicken broth, capers, and garlic to pan. Cook for 2 minutes per side or until flaky. Top with sauce; sprinkle with parsley.