Season some flour with salt and pepper.
Beat an egg with a teaspoon of water.
Season some bread crumbs on a flat plate or pan with some Italian seasonings. Oregano, basil, thyme.
Pat the filets dry with a paper towel.
Dredge the filets in the flour, then in the egg, then in the bread crumbs.
Fry in a tablespoon or two of olive oil and butter until golden.
Remove tilapia from the pan and add juice of a lemon/lime.
Add a table spoon or two of capers.
Then finally thicken with 2 tablespoons of butter and pour over the Tilapia.
Serve with rice pilaf or risotto. Maybe a Caesar salad.
Courtesy of Greg Goodwin