You can use other white flesh fish as well.
1/2 cup flour
3 tablespoons olive oil
1 teaspoon lemon zest
4 Tilapia Fillets; fresh
Kosher salt and pepper; to taste
White Wine and Lemon Sauce (recipe follows)
Place flour in shallow baking dish or pie plate and set aside.
Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillet with flour and shake off excess and places them on a separate plate or paper towel, preferably in one single layer.
Sauté the Fish: Heat 2 tablespoons of the olive oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you’ll have do add more oil and saute the fillets in batches.
Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets. Transfer fillets onto plate and pour the sauce over and serve.