slot bet 100 Tilapia Francese – Eric Theiss

Tilapia Francese

Tilapia Francese


4 (6 oz.) tilapia fillets
3 eggs
salt and pepper
dusting flour
4 tbsp. olive oil
1 fresh lemon, half for juice, half cut into slices
1/3 cup white wine
1⁄2 cup fish broth
1⁄4 cup fresh Italian parsley, chopped
2 tbsp. capers
2 tbsp. butter


  1. Beat eggs, salt, and pepper in a mixing bowl until light and frothy.
  2. Lightly dust tilapia with flour and shake off excess.
  3. Place the Copper Chef on high heat. When the pan is hot, add the olive oil.
  4. Dip tilapia fillets in egg wash. Place fillets in the Copper Chef.
  5. Cook tilapia fillets for 2 minutes on each side. Remove from pan and plate.
  6. Degrease pan. Add lemon slices, white wine, and lemon juice to the pan. Use a wooden spoon to scrape the pan.
  7. Add fish broth, capers, and parsley. Simmer for 2 minutes.
  8. Remove Copper Chef from heat. Stir in butter.
  9. Pour sauce over tilapia before serving.

Eric’s Tip: If fresh tilapia is not available, most supermarkets carry IQF (individually quick frozen) tilapia in the freezer section. It’s extremely convenient and the quality is great. Just thaw according to directions.

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