tilapia with lemon caper sauce

this sauce works equally well with other types of fish and with chicken. Don't add the butter until the very end, after you've turned off the heat.

serves 2

2 tilapia fillets
1 cup all purpose flour
juice of 1 lemon
2 tbsps capers
1 garlic clove, minced
1 cup white wine
1 tbsp corn starch
2 tbsp unsalted butter
3 tbsps olive oil
salt and pepper

Heat oil in a large skillet over medium high heat. While oil heats, mix flour, 1 tbsp salt and 1/2 tbsp pepper and spread onto a plate. Place one tilapia fillet in the flour and press so that flour adheres. Flip over and repeat with other side. Shake off excess flour and repeat with other fillet. Add fish to pan and allow to cook for 2 minutes on first side, then flip (fish should be golden brown). Cook for another minute on other side and remove from pan onto paper towels. Keep warm. Whisk cornstarch with 1/4 cup water to make a slurry.

Add garlic and capers to pan. Cook for a minute to soften garlic. Add wine and lemon juice and cook for 5 minutes or until reduced by half. Stir in slurry. Cook for another 3 minutes, then remove from heat. Add butter and stir to incorporate. Season with salt and pepper. Serve fish with sauce spooned over top.