Tilapia in Lemon Caper Sauce with Orzo

Cook the orzo in plenty of salted water until al dente. Drain and toss immediately with the tomatoes, parsley, salt, and pepper. Keep warm while you cook the fish.

Mix the flour with salt and pepper in a shallow dish. Pat the tilapia dry with paper towels, then dredge each fillet in the seasoned flour, shaking off the excess. (Dry fish is the secret to a good golden crust — no shortcuts here.)

Heat 1 tablespoon of butter in a large skillet over medium-high heat. When it stops foaming, add the fish and cook for about 1.5 minutes per side until golden and the fish flakes easily.

Transfer the fish to a warm plate and tent with foil. Add the wine, lemon juice, and capers to the same pan. Let it bubble for 30 seconds.

Remove the pan from heat and swirl in the remaining 2 tablespoons of butter until it melts into a silky sauce. Taste for seasoning.

Serve the fish over the warm orzo and spoon the lemon caper sauce generously over everything.