Ingredients:
2 5-6 oz Tilapia Fillets
flour for dredging
egg, slightly beaten
Parmesan Flour:
1/2 cup flour
1-1/2 cups parmesan cheese, grated
Mixed well
1 Tbsp olive oil
1 tsp garlic, chopped
1-1/2 tsp capers, drained
juice of 1/2 Lemon
2 Tbsp white wine
1/4 cup chicken stock
pinch salt and pepper
1 Tbsp unsalted butter

Directions:
1. Prepare Parmesan flour in shallow pan, set aside.
1. Dredge fish in plain flour, shaking off excess flour.
2. Dip in egg wash.
3. Coat in parmesan flour mixture.
4. Heat non stick frying pan with olive oil (must be fairly hot).
5. Brown fish on both sides, remove from pan and keep warm.
6. In the same pan add more oil if needed, and saute garlic.
7. Add capers, lemon juice, wine and stock, pinch of salt and pepper.
8. Reduce by half and add whole butter off heat.
9. Plate fish and spoon sauce over.
10. Serve with pasta (orzo) and asparagus.

Notes:
Conomo Cafe Chef Derek Ellerkamp, Essex Massachusetts