Fish Piccata Ripley's Special


1 lb white fish fillets (Tilapia works well)
4 oz butter
3 oz chicken stock
juice of 1 lemon
1 oz capers
pinch of salt
seasoned flour for dredging (flour mixed with salt and pepper)
chopped parsley for garnish


Dredge fish in seasoned flour on both sides. Heat butter on medium heat. When butter is hot immediately begin sauteeing the fish. When the edges turn golden brown, it is time to turn the fish. Continue to cook for about 4 minute. (This will be a total of about 8 minutes for a ½ inch fillet.) Remove fish to a plate and keep warm. Add chicken stock, lemon juice and capers to butter with a pinch of salt. Bring to a full boil and stir while cooking down to a thickened sauce. Pour over fish and serve garnished with chopped parsley.