with Lemon Caper Sauce, Tilapia Style

This tilapia with lemon caper sauce is deeply good. It’s healthy, amazingly straightforward and light and savory. You’ve got to give this one skillet meal a try!

This dinner is as fancy as it is straightforward.

And I simply can’t get over how light, fresh and filling it is too. And believe me filling is not usually what I think of when I think of eating fish for dinner, but between the fresh tilapia, especially well-seasoned quinoa underneath and grilled asparagus. It was like somebody served me dinner at a fancy restaurant… only that I was both the chef and patron. Oh and the bus boy annnnnd the dish washer. Ummm yeah…

For this Tilapia with Lemon Caper Sauce Set out:

• 4 fresh tilapia fillets
• kosher salt
• freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil, plus more for serving
• 2 shallots, minced
• 1 large clove of garlic, squeezed through a garlic press
• 3/4 cup white wine – like sauvignon blanc or pinot grigio
• zest from 1 lemon
• 3 tablespoons lemon juice
• 1 tablespoon capers
• 1 tablespoon minced fresh parsley
• sliced lemon – for serving

Start by seasoning the tilapia fillets with a little s & p.

Melt a tablespoon of butter in a skillet.

Add in the olive oil and preheat to medium/medium-high. I always adjust the heat during the pan-frying process so I don’t burn the fish.

Working in batches, lay the tilapia fillets down season-side-first and season the other side with salt and pepper.

Cook for 4 minutes before flipping and cooking for an additional 2-3 minutes. Remove and tent with foil before repeating with the remaining fillets.

Once the tilapia is cooked and keeping warm under the foil, add the chopped shallots and garlic to the pan.

Pour in the wine…

And then squeeze in the lemon juice.

Lemon zest, capers and chopped fresh parsley are next to go in.

Season this glorious sauce with plenty of salt and pepper to taste before bringing it to a simmer to thicken the sauce a tad.

Then I place the fish back into the pan with that wine-tastic sauce and spoon some of it over top before serving.

But this tilapia isss goood. It’s healthy, amazingly unfussy and light and well-seasoned. You’ve got to give this one skillet meal a try!

You won’t be sorry!

Enjoy! And if you give this Tilaipa with Lemon Caper Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!