tilapia with champagne mushroom sauce

i had leftover (flat) champagne in the fridge that i needed to put to use. i decided to take my go-to chicken marsala recipe and substitute the marsala for the bubbles, and the chicken for tilapia. it had a ton of flavor and turned out to be one of the better throw-together meals i've made in a while. i used homemade seasoned butter which i think bumped up the flavors as ton.*

ingredients list: 
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp white pepper
- 1/2 tsp onion powder

- 1/2 tsp garlic powder

- 1 egg
***
- 3 tbsp olive oil
- 2 tbsp seasoned butter
- 2 tilapia filets
- 1 cup sliced mushrooms
- 1/2 onion, sliced
- 2 cloves garlic, minced

- 1 cup champagne

to make:
mix flour, salt, black & white pepper, onion powder & garlic powder in shallow bowl. beat egg in a separate shallow bowl. dip each piece of tilapia in the egg, then dip in the flour mixture to coat. reserve flour. heat olive oil & butter in skillet over medium high heat. after it gets hot, add tilapia & sautee 5-6 minutes per side until the fish is fully cooked through and is a nice golden brown. remove tilapia to a warm plate. lower heat to med-low, and add mushrooms and onion to skillet, sauteeing until onions are soft and golden (add more olive oil if needed). add minced garlic for the last minute of cooking. mix 1-2 tsp of the leftover flour into the champagne and pour mixture into skillet. return tilapia to skillet, & simmer for 10 minutes until sauce is nice & thick.

serve over pasta or with rice.

* to make seasoned butter: take 1 stick of salted butter, some fresh parsley, fresh basil, 1-2 cloves garlic, and a dash of paprika (and any other herbs you want), and blend until combined. done! this DIY butter was inspired by the yum Kerrygold Garlic & Herb butter.