About this recipe:This tilapia recipe is delicious and ready in just 30 minutes. The fresh flavours of tomatoes, white wine and capers complete the dish. If asparagus isn't in season, you could use another green veg, like broccoli or even spinach.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep: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.
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