Preparing this tilapia piccata recipe is pretty easy – for lovers of the piccata you can easily modify this for chicken. Get one saute pan ready with olive oil, cooking wine, lemon juice, capers, spices and lots of baby spinach (which you will add last because it magically shrinks to about 1/10 of the original heap of spinach you start with). Now take 4 six ounce tilapia fillets and dip them in a bath of flour then toss them into your heated saute pan that contains everything but the spinach. Cook for a couple of minutes on each side then add the spinach. Serve over whole wheat pasta or brown rice.
