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

This dinner is as fancy as it is easy.

Tilapia with Lemon Caper Sauce l SimplyScratch.com

And I just 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, the super flavorful 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…

ingredients

I’m excited about this recipe two fold. I get to share with you yet another one of STAR’s new olive oils, the Hojiblanca. How do ya like that rolling off the tongue? This extra virgin olive oil is the first press from the hojiblanca olives and totally unblended and pairs perfectly with fish or poultry. It’s light, smooth and adds just the right amount of fruity flavor to pair with this lemony-wine-caper sauce, which let’s face it… it’s all about the sauce!

s & p tilapia

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

butter

Melt a tablespoon of butter in a skillet.

olive oil

Add in the STAR Hojiblanca 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.

fish down and season

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

flip

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.

shallots and garlic

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

add the wine

Pour in the wine…

lemon juice

… then squeeze in the lemon juice.

zest capers and fresh parsley

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

sauce

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

back in the pan

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

Tilapia with Lemon Caper Sauce l SimplyScratch.com

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

Tilapia with Lemon Caper Sauce l SimplyScratch.com

You won’t be sorry!

 

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

Tilapia with Lemon Caper Sauce l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Pan Seared Tilapia with Lemon Caper Sauce
Yield: 4 servings

Pan Seared Tilapia with Lemon Caper Sauce

Healthy fresh flavors for a quick and delicious meal.

Additional Time 30 minutes
Total Time 30 minutes

Ingredients

  • 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, or more to taste
  • 1 tablespoon capers, rinsed
  • 1 tablespoon minced fresh parsley
  • sliced lemon, for serving

Instructions

  1. Season both sides of the fish with kosher salt and black pepper.
  2. Preheat a large non-stick skillet over medium heat. Melt two tablespoons of butter and two tablespoons of STAR Hojiblanca Extra Virgin Olive Oil.
  3. Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.
  4. Add the minced shallots and garlic to the same pan and cook for two to three minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.
  5. Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a light drizzle of olive oil.

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