Plating Grace - Father Leo Feeds - Tilapia Francese | France

Prep Time: 30 minutes
Cook Time: 10 minutes
Number of Servings: 4


  • 4 – 6 oz Tilapia Fillets
  • Flour
  • 2 Eggs
  • Butter
  • Extra Virgin Olive Oil
  • Capers
  • Lemon
  • Parsley
  • Couscous
  • White Wine
  • Water
  • Salt & Pepper
  • Garlic


  1. Season Tilapia Fillets with salt & pepper
  2. Dredge fish in flour shaking off any excess flour
  3. Mix 2 eggs with 2 tbsp. of water and whisk together
  4. Heat non-stick pan with 2 tbsp. of olive oil and 2 tbsp. of butter
  5. Dip fish into egg wash and dredge again into flour
  6. Place fish into hot pan and cook skin side up for approximately 5 minutes or until browned, then flip to cook other side on low heat
  7. Continue to cook fish until crispy and brown spooning butter sauce on top to keep moist
  8. Remove fish from pan and let rest.


  • In the same pan add 2 tbsp. of butter, 1 tbsp. of parsley, lemon slices, ¼ cup of white wine and 1 tbsp. of capers with brining liquid.
  • Allow wine to reduce and to deglaze pan
  • Return fish to pan and spoon sauce over fish


  • Add minced 1 tbsp. of minced garlic, salt/pepper to pan with 1 tbsp. of butter
  • Add pre-cooked couscous and toss to fully incorporate together

Couscous Ingredients

  • 1 cup of couscous
  • Butter
  • 2 cups chicken stock

Couscous Recipe Directions

  1. Heat butter in sauce pan, then add couscous add chicken stock and bring to boil.
  2. Remove from heat, cover and allow to stand for 5 minutes