Easy Tilapia

By dhoffmanlatter

Ingredients

• 2 (3 ounce) fillets tilapia fillets
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 lemon, halved
• 1/2 cup white wine
• artichoke hearts
• 3 tablespoons capers
• 1 cup asparagus spears, trimmed and cut in half
• 3 tablespoons butter

Details

Servings 2

Preparation

Step 1

1) Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet 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.

2) Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. 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.

3) Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

4) Steam asparagus separately.