Tilapia Piccata

This is from the march 2007 issue of cooking light.

Cook pasta according to package directions drain.

Stir in tomatoes , 1 / 4 tsp salt , parsley , and 1 / 8 tsp pepper.

Set aside and keep warm.

Combine remaining 1 / 4 tsp salt , remaining 1 / 8 tsp pepper and flour in a large shallow bowl.

Dredge fish in flour mixture.

Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.

Add fish to pan and cook 1 1 / 2 minutes on each side or until fish flakes easily when tested with a fork.

Remove fish from pan and keep warm.

Add wine , juice and capers to pan , cook 30 seconds.

Remove from heat.

Add remaining 2 tbsp butter to pan , stir until butter melts.

Serve fish with sauce and pasta.

orzo pasta, grape tomatoes, salt, fresh parsley, black pepper, all-purpose flour, tilapia fillets, butter, white wine, fresh lemon juice, capers