Ingredients:

4 (6-ounce) tilapia fillets 
​1/4 tsp of salt & of pepper
  3 tablespoons quick-mixing flour
​            (such as Wondra) 
  2 tablespoons unsalted butter, divided 
  1 tablespoon olive oil 

1 Tablespoon of minced garlic
1/3 cup dry white wine
1/3 cup chicken stock
2 Tablespoons chopped fresh parsley
1 Tablespoon fresh lemon juice

Directions:

Fish:
Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
Sauce:
Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter, parsley, and lemon juice.
​
Spoon Sauce over Fish and Serve.