- White fish
This tilapia recipe is delicious and ready in just 30 minutes. If asparagus isn't in season, you could use another green veg, like broccoli or even spinach.
174 people made this
- 2 (80g) tilapia fillets
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 lemon, halved
- 125ml white wine
- 2 tomatoes, seeded and chopped
- 3 tablespoons capers
- 150g asparagus, halved
- 3 tablespoons butter
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Heat a large non-stick frying pan over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in frying pan and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
- Add wine, remaining 1/2 lemon, tomatoes, capers and salt and pepper to the frying pan. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
- Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Reviews & ratingsAverage global rating:(179)
Reviews in English (146)
Easy to make! I made a few changes- a little less oil, fewer capers (we are not big fans of capers- they are too tart for our tastes) and I used a can of peeled tomatoes, chopped, and included the juice as well. Enjoy!-25 Aug 2012
I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for us are as follows:First I soaked my Tilapia in milk for about 2 hours.I then coated the Tilapia with a highly seasoned flour mixture(seasoned pepper, granulated garlic, onion powder, paprika, powdered basil, celery salt, cayenne, ginger, thyme and lemon peel.I also added a hefty sprinkling of Kraft Parmesan Cheese. I sauteed the fish with a bit of minced garlic and extra EVOO, removed to the serving platter, and did not return to the skillet at all. I added the wine ( a Pinot Grigio, capers, lemon, tomato and a few sliced mushrooms. After whisking in the butter, I decided I needed more of a sauce... so I mixed up about 1/4cup of cream with 1 Tbsp. flour, blended it into the skillet and WOW!!!A bit of extra lemon and we had an amazing dinner the other night, one which I am planning on adding to the family cookbook. THANKS!!!!!-02 Aug 2006
by Nikki Sell
Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned, diced tomatoes instead and didn't serve it with asparagas. Watch salting the fish, as the capers add a ton of sodium. We'll be making this again, THANKS!! UPDATE: Made this again, submitted pic, and used asparagas this time and it was even better! We used frozen tilapia, which I don't recommend b/c it's fishier than fresh, but it was still good. The filets were smaller and fell apart a little, o'well still yummy!-16 Jan 2007