Tilapia Piccata - cooking recipe

Ingredients

8 ounces uncooked orzo pasta (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
1/2 teaspoon salt, divided
3 tablespoons fresh parsley, chopped
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
4 (6 ounce) tilapia fillets (about 6 oz each)
3 tablespoons butter, divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers

Preparation

Cook pasta according to package directions (omitting the salt and fat) 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 (or til its done like you want).
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.