A delightful and easy-to-make fish dish featuring a tangy lemon caper sauce with toasted almonds.
Combine the flour, salt, and pepper in a mixing bowl.
Mix the ingredients thoroughly to ensure an even coating for the fish.
Dredge each tilapia fillet in the flour mixture, shaking off any excess.
Ensure the fish is evenly coated for a consistent crust.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a nonstick skillet over medium heat.
Using a mix of butter and oil prevents the butter from burning.
Cook the fish fillets in the skillet for 3-4 minutes on each side until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
Avoid overcrowding the skillet; cook in batches if necessary.
Add the remaining butter to the skillet along with the sliced almonds. Cook for 2 minutes until the almonds are golden.
Stir frequently to prevent the almonds from burning.
Add the capers and lemon juice to the skillet, cooking for 1 minute until heated through.
Deglaze the skillet with the lemon juice to incorporate all the flavors.
Pour the sauce over the cooked fish fillets and serve immediately.
Garnish with fresh parsley for added color and flavor.
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