Fish Franchese by Linda Carco

Linda Carco 527 shares her Fish Franchese recipe.


4 Tilapia filets

Flour for dredging

3 eggs, beaten

Italian parsley, chopped

Pinch of salt

Pinch of Parmesan cheese

Pinch of black pepper

1 cup dry white wine

½ lemon

1 stick butter

¼ cup olive oil


Dip the filet in the flour and shake off excess.

Add parsley, salt, pepper, and cheese to the beaten egg.

Dip the floured Tilapia into the egg mixture.

In a non- stick skillet heat the olive oil and sauté the fish on both sides until light brown.

Remove the fish from the skillet and drain out the oil.

Return the skillet to the stove and add the butter and let it melt.

Once the butter is melted add the wine and the juice of the lemon.

Return the fish to the skillet and sauté on a low heat until the fish is cooked through (about two minutes).

Place the fish on a serving platter and pour the sauce over the fish.