Pan seared fish with tomatoes, capers, and white wine✨
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▪️2 Sole, Snapper, or Tilapia Fillets ▪️1/4 Cup Flour▪️Salt & Pepper▪️2 Cloves Garlic, minced▪️1/3 Cup Onion, diced small▪️1/2 Cup Cherry Tomatoes, diced▪️2 Tbsp Olive Oil, divided▪️2 Tbs Butter, divided▪️3 Tbsp Capers▪️1/2 Cup White Wine▪️1 Tbsp Fresh Parsley, minced▪️
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🌱 Vegan Modification: Sub in tofu instead of fish and use olive oil instead of butter; cut the tofu in 3/4" thick rectangles and press between two towels under something heavy for 30 mins to squeeze out the moisture before cooking
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1️⃣ Chop tomato, garlic and onion and set aside; sprinkle each fish fillet with salt and pepper on both sides and coat in a layer of flour
2️⃣ In a large skillet over medium high heat, add 1 Tbsp olive oil and 1 Tbsp of butter; cook each snapper filet for 2-3 minutes on each side (or until golden brown on outside and internal temp reaches 145°F or above) then remove from the pan and keep warm under a piece of foil
3️⃣ Turn heat down to medium (or medium low if the pan is super hot), add another Tbsp of olive oil along with the onion, garlic, cherry tomatoes capers and white wine; sauté until the wine has reduced by half (2-3 minutes); turn off the heat and stir in the other Tbsp of butter
4️⃣ Once the butter is melted, spoon the sauce over the fish and sprinkle with some fresh parsley on top - enjoy!
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⏲30 minute total prep + cook time
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Recipe serves 2 people

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