Tilapia with Capers

By rossboys

Ingredients

• 2 3oz tilapia fillets
• 2 Tbsp olive oil
• salt and pepper to taste
• 1 lemon, halved
• 1/2 cup white wine
• 2 tomatoes, seeded and chopped (I sometimes use a can of diced tomatoes)
• 3 Tbsp capers
• 3 Tbsp butter
• 1 cup asparagus spears, trimmed & cut in half (optional)

Details

Servings 2

Preparation

Step 1

Heat a large nonstick skillet over med heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon. Cook for 3 min per side, or until fish flakes easily with a fork. Transfer fillets to a plate and keep warm.

Add wine, remaining juice of 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to med high and boil for 2 min 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 med high and whisk in butter, and boil to desired consistency. Spoon sauce over fish and serve.