Piccata Style Fish Fillets

Piccata is a classic Italian recipe that really takes all the difficulty 
out of preparing any kind of meat. This version uses mild white 
fish fillets, is easy to make and the simple, tangy sauce is pretty 
awesome. 
Serve with rice or orzo.

Fish Piccata

(makes 2 servings)

Ingredients:
2 Mild white fish fillets such as Tilapia or Swai salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small pepperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

Directions:
Season the fish with salt and pepper.
Heat the oil and butter in a pan.
Add the fish and fry until golden brown on both sides, about 2-3 minutes 
per side and set aside.
Add a splash of broth and deglaze the pan.
Add the chicken stock, lemon juice, lemon slices, capers and 
pepperoncinis and simmer to reduce the liquids by half.
Stir in the butter and pour over the fish and garnish with 
fresh chopped parsley.