Tilapia with Lemon Caper Sauce

Crispy pan-fried Tilapia fish is topped with a bright, fresh lemon Caper sauce. One of our favourite Tilapia Recipes that take less than 20 minutes to make.

Course Main Course

Cuisine Mediterranean

Prep Time 5

Cook Time 20

Servings servings

Calories 431kcal

Author Subhasmita

Ingredients

Tilapia

3 tablespoon Olive oil
4 Tilapia Fillets
¼ cup flour
¾ teaspoon salt
¼ teaspoon Pepper
2-3 teaspoon chopped dill leaves

Lemon Caper sauce

2 teaspoons capers drained
5 tablespoons unsalted butter
2 clove garlic minced (about 1/2 tablespoon)
⅓ cup white wine
2-3 tablespoons freshly squeezed lemon juice
salt to taste
¼ teaspoon pepper

Instructions

Lemon Caper Sauce

Heat 1 tablespoon of butter in a skillet. When the butter starts to foam, add minced garlic. Saute for 30-40 seconds, until the raw smell is no more. Take care not to brown the garlic.
Add drained capers and white wine. Let the wine cook for a minute and reduce half of its quantity.
Lower the heat, add fresh lemon juice and the rest of the butter. Let the butter melt. Whisk everything with a spatula, the sauce should come together and look creamy. Add salt and pepper. Let it simmer for 30 seconds for the sauce Switch off the flame. ( we are not reducing the sauce ).
* If you would like to thin down the sauce, add 1/4 cup low-sodium chicken stock along with lemon juice.

Cooking Tilapia

Pat dry Tilapia fillets really well.
In a plat or a wide bowl mix flour, salt, and pepper.
Coat Tilapia fillet with the flour mixture on both sides. Rub off any extra flour ( we are looking for a thin coat of flour on the fish) and keep it aside.
Heat 1.5 tablespoons of oil in a non-stick pan. Place 2 tilapia fillets in medium- hot oil. Cook for 3 minutes. Flip and cook for another 2-3 minutes.
Remove the fish from the pan and carefully place it on the serving plate. (If not serving right away, place the cooked fish on wired wrack to prevent it from getting soggy below).
Before frying the next batch of tilapia, clean the skillet with a paper towel to get rid of any flour residue in the pan). Add rest of the oil and when medium-hot cook the second batch of fish.
Serve pan-fried Tilapia, spoon lemon caper sauce on top, and garnish with chopped dill.

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