A simple dish that will impress! Lemony caper and white wine sauce tops corn flour encrusted tilapia filets.


  • 4 large (6-8 oz) or 8 small tilapia filets
  • 1 cup WEM Organic Yellow Corn Flour
  • salt and pepper
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 2 Tbsp olive oil
  • 2 Tbsp butter, divided
  • 3/4 cup white wine
  • 2 Tbsp fresh squeezed lemon juice
  • 1-2 Tbsp capers


  1. Dry fish with a paper towel and sprinkle lightly with salt and pepper.
  2. Combine cornflour, garlic salt, and paprika and put on a plate or pie pan.
  3. In a large skillet, heat olive oil and 1 Tbsp butter over medium heat until butter begins to sizzle.
  4. Meanwhile, dredge fish in cornflour mixture, shaking off excess. Put in hot oil.
  5. Pan-fry the fish until golden brown.
  6. Turn and cook the other side (about 2-3 minutes per side).
  7. Remove from pan and keep warm.
  8. Raise the heat to medium-high and add wine, stirring to deglaze the pan.
  9. Stir in the lemon juice and capers and cook 1 minute.
  10. Turn off heat and stir in the remaining 1 Tbsp of butter.
  11. Spoon the sauce over the tilapia. Garnish with a lemon slice.

Recipe Tips and Tricks

Serve with rice and lightly steamed broccoli or asparagus.