Tilapia Picata Breaded Lemon Infused Olive Oil Recipe


Recipe: Tilapia Picata Breaded Lemon Infused Olive Oil

Summary: Rave reviews, everyone wants to know when we’re having it again.


    • 2 tilapia filets
    • 2 tablespoons of Sonoma Farm lemon infused Extra Virgin Olive Oil
    • 2 tablespoons of Sonoma Farm kalmata olives
    • ½ cup of plain bread crumbs
    • 1 tablespoon of fresh thyme, stems removed
    • 1/2 tablespoon of garlic powder
    • Kosher salt to taste
    • Fresh ground pepper taste
    • ½ cup of Egg Beaters or 2 large eggs beaten
    • 1 cup of white wine
    • 1 cup of chicken broth
    • 2 tablespoons of butter
    • 1 tablespoon of cornstarch
    • 2 tablespoons of water
    • 2 tablespoons of capers


  1. Mix bread crumb, thyme, garlic powder salt and pepper in a large shallow dish. Add egg beaters or beaten eggs to a separate large shallow dish.
  2. Dip tilapia into the egg mixture, then into dry mixture and place in a large preheated skilled with lemon infused olive oil over medium high heat.
  3. Sear on first side until brown turn and cook on the second side until brown. This takes about 5 minutes total cooking time, because the fish is thin. Remove fish and tent with foil to keep warm.
  4. Deglaze pan with wine and add broth bring to a boil and reduce by half. Whisk in butter. Make a thickening agent by whisking cornstarch and water. Gradually whisk thickening agent into boiling sauce. Add capers and olives to the pan and serve over fish.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

Recipe and Photo courtesy of: SonomaFarm.com

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