Pan Fried Talapia with peppercorn sauce

So easy, fast and a great source of protein. You can use any white fleshed fish fillets for this recipe and it'll still be delicious. Serve with a side of my Summery Bulger Wheat salad and mixed steamed veggies and you have yourself a winning dinner! 2 Talapia Fillets, seasoned with salt and pepper on both sides 1/2c flour oil for frying. 1T Whole Peppercorns 1/2c-1c Stock (Chicken or Veg) 1T Cold Butter Half of a Lemon Splash of white wine. 1. Dredge the fillets in the flour 2. Fry in oil over medium heat until both sides are golden. 3. Remove from heat and set aside. In pan over heat, add your splash of white wine to deglaze the pan. Slowly add in your stock, a squeeze of lemon juice, and peppercorns. Allow to boil and reduce for 2-3 minutes, add more stock if the amount dwindles to nothing. Remove from heat, add butter give a little taste add more lemon if you need to. Serve fish with a little of the sauce poured ontop. Enjoy.