This is a delicious fish made with capers, tomatoes, butter, and white wine that can be used with any fish you like. My husband loves this dish!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

462 calories; protein 21.4g 43% DV; carbohydrates 16.3g 5% DV; fat 32.6g 50% DV; cholesterol 77mg 26% DV; sodium 1726.5mg 69% DV. Full Nutrition

Reviews (149)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2006
I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for us are as follows: First I soaked my Tilapia in milk for about 2 hours. I then coated the Tilapia with a highly seasoned flour mixture(seasoned pepper granulated garlic onion powder paprika powdered basil celery salt cayenne ginger thyme and lemon peel. I also added a hefty sprinkling of Kraft Parmesan Cheese. I sauteed the fish with a bit of minced garlic and extra EVOO removed to the serving platter and did not return to the skillet at all. I added the wine ( a Pinot Grigio capers lemon tomato and a few sliced mushrooms. After whisking in the butter I decided I needed more of a sauce... so I mixed up about 1/4cup of cream with 1 Tbsp. flour blended it into the skillet and WOW!!! A bit of extra lemon and we had an amazing dinner the other night one which I am planning on adding to the family cookbook. THANKS!!!!! Read More
(258)

Most helpful critical review

Rating: 3 stars
07/01/2009
Good recipe for someone hesitant to cook fish. I bought a bit more fish as 6 oz. of fillets was hardly enough for two people. The sauce makes a lot of sauce and I could have cut back on that. My son loved the fish but wasn't hot on the sauce (I think because of the capers) and my husband liked the sauce but thought the fish was too lemony. It was an easy way to incorporate fish into our life but I would use less lemon next time and add garlic. Thanks! Read More
(12)
182 Ratings
  • 5 star values: 105
  • 4 star values: 54
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
08/02/2006
I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for us are as follows: First I soaked my Tilapia in milk for about 2 hours. I then coated the Tilapia with a highly seasoned flour mixture(seasoned pepper granulated garlic onion powder paprika powdered basil celery salt cayenne ginger thyme and lemon peel. I also added a hefty sprinkling of Kraft Parmesan Cheese. I sauteed the fish with a bit of minced garlic and extra EVOO removed to the serving platter and did not return to the skillet at all. I added the wine ( a Pinot Grigio capers lemon tomato and a few sliced mushrooms. After whisking in the butter I decided I needed more of a sauce... so I mixed up about 1/4cup of cream with 1 Tbsp. flour blended it into the skillet and WOW!!! A bit of extra lemon and we had an amazing dinner the other night one which I am planning on adding to the family cookbook. THANKS!!!!! Read More
(258)
Rating: 5 stars
04/06/2007
Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned, diced tomatoes instead and didn't serve it with asparagas. Watch salting the fish, as the capers add a ton of sodium. We'll be making this again, THANKS!! UPDATE: Made this again, submitted pic, and used asparagas this time and it was even better! We used frozen tilapia, which I don't recommend b/c it's fishier than fresh, but it was still good. The filets were smaller and fell apart a little, o'well still yummy! Read More
(101)
Rating: 5 stars
04/22/2007
Excellent recipe but I coated filets with flour and seasonings first before frying in olive oil and left the extra salt out since the capers are very salty already! I trippled the recipe as well to have a nice sauce to serve over the talapia and served it on a bed of buttered orzo!! EXCELLENT!! Read More
(67)
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Rating: 5 stars
10/11/2010
I'm giving this five stars because it really is very good and we thoroughly enjoyed it. That being said I do think this Easy Tilapia would be even EASIER if you change the process like I did. First I cooked my asparagus separately ahead of time and reheated it in the microwave. I didn't want to cook it with the tomato/wine mixture and then have to fish it back out to finish the sauce as the recipe instructs. Secondly once the fish is cooked why would you add it back to the sauce and then take it out AGAIN??? So to further simplify I cooked the tilapia and kept it in a warm oven while I made the sauce. I plated the tilapia and asparagus and topped them with the sauce. DELICIOUS and even EASIER!! Read More
(46)
Rating: 4 stars
04/14/2009
I made this as a foil pouch "all in one" baked meal and it was very good. We will definitely do this again - next time on the grill. My method was: on a large sheet of buttered foil laid out asparagus; sprinkled w/ half the tomatoes and capers; layered tilapia; topped w/ remaining tomatoes and capers; drizzled with a scant 2 ounces white wine vinaigrette (I used Girards Champagne); fold up and baked at 350 for 35 min (my asparagus was thick stemmed and I left it in till they were fork tender - the fish stayed moist). I made one pouch per person. Read More
(44)
Rating: 5 stars
07/17/2007
We loved this dish! The only changes that I made was to add one clove of garlic for my garlic loving husband and since we are not wine drinkers I always sub with chicken broth. It was easy and came out perfect great recipe! Read More
(26)
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Rating: 5 stars
09/07/2004
This is my recipe and I don't know why there is a bottle of wine in the recipe. It should only be the 1/2 cup of wine. Please change this if you can. Thank you! Read More
(18)
Rating: 5 stars
01/08/2012
KCSTAR put 1/2 c flour 1/2 tsp salt pepper in plastic bag and place fish in bag and shake to coat. Then cook in the skillet. Add 1/2 of a small onion minced finely to = abt. 1/4 cup. Also add 2 cloves fresh garlic minced. Remove fish from pan. Put about 1 tsp. oil in skillet. Add minced onion and cook untiltranslucent about 2 mins. Add tomato garlic and capers. Add 3/4 cup dry white wine and stir to loosen brown bits from bottom of pa. Add lemon juice and boil until liquid is reduced by half. Reduce heat to low. Add 4 T. butter that has been cut into 4 pieces to pan. Swirl the butter pices in the wine mixture just until the auce is thickened slightly and the butter is incorporated. Do not let butter melt too quickly or the sauce will be oily. Spoon sauce over the fish and serve immediately. Read More
(12)
Rating: 3 stars
07/01/2009
Good recipe for someone hesitant to cook fish. I bought a bit more fish as 6 oz. of fillets was hardly enough for two people. The sauce makes a lot of sauce and I could have cut back on that. My son loved the fish but wasn't hot on the sauce (I think because of the capers) and my husband liked the sauce but thought the fish was too lemony. It was an easy way to incorporate fish into our life but I would use less lemon next time and add garlic. Thanks! Read More
(12)