Healthy fresh flavors for a quick and delicious meal.
Course Mains & Entrees
Keyword capers, lemon, shallots, tilapia
Prep Time 20mins
Cook Time 15mins
Additional Time 30mins
Total Time 30mins
Author Laurie McNamara
4fresh tilapia fillets
freshly ground black pepper
2tablespoonsextra virgin olive oilplus more for serving
1clovegarlicsqueezed through a garlic press
3/4cupdry white winelike sauvignon blanc
3tablespoonslemon juiceor more to taste
1tablespoonminced fresh parsley
sliced lemonfor serving
Season both sides of the fish with kosher salt and black pepper.
Preheat a large non-stick skillet over medium heat. Melt two tablespoons of butter and two tablespoons of olive oil.
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.
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.
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.