This would so be me.

If you are a fan of Piccata dishes, you’ll enjoy this light fish version. The lemony caper sauce is so good with just the right little bite from the garlic and shallot.

Tilapia Piccata

Ingredients:

4 tilapia or other flaky white fish fillets (about 1 3/4 pounds)
Salt and pepper
1 cup flour
4 tablespoons extra virgin olive oil
4 tablespoons butter
2 lemons: 1 sliced, 1 juiced
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons capers, drained
2 Tbs flat-leaf parsley, chopped

Directions:

1. Pat the fish dry; season with salt and pepper.

2. Place the flour on a large plate. Dredge the fish lightly in the flour, shaking off the excess.

3. In a large skillet, heat 2 tablespoons of the oil over medium-high. When oil is hot add 1 tablespoon of the butter. Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side. Transfer the fish to a platter and keep warm in a low oven.

4. Wipe the skillet clean, then repeat with the remaining oil, 1 tablespoon butter and 2 fillets. Remove to platter.

5. Wipe the skillet clean and add 1 tablespoon butter. When the butter melts, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Place the lemon slices on top of the fish.

6. Add the shallot and garlic to the skillet and stir until softened, about 1 minute. Add the wine, capers, parsley and lemon juice. Swirl in the remaining 1 tablespoon butter and simmer until the sauce thickens slightly, about 1 minute.

7. Divide the fish among plates. Season the lemon sauce and spoon over the fish.

Serves 4

Recipe from Every Day With Rachael Ray Magazine

What drew me to listen to this album from The Close Readers was its title: ‘Group Hug’. Right now every hug counts and I like to think that everyone is going to be Okay.

Check out The Close Readers on their Website, where you can buy the music.

Cheers!