READY IN 30 mins

Easy Tilapia

Read Reviews (109)

"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!" — Elizabeth

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 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!!!!!

—~TAYLOR~

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Most Helpful Critical Review

Jul 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!

—Marian

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131 Ratings

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Apr 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!

—Nikki

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Apr 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!!

—Ginny

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Apr 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.

—LADYREDLOCKS

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Jul 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!

—Ro and Zoe's Mommy

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Oct 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!!

—bellepepper

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Sep 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!

—Elizabeth

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Nutrition

Calories
462 kcal
23%

Carbohydrates
16.3 g
5%

Cholesterol
77 mg
26%

Fat
32.6 g
50%

Fiber
5.9 g
24%

Protein
21.4 g
43%

Sodium
1726 mg
69%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Tilapia

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 462
Calories from Fat: 294

% Daily Value *
Total Fat 32.6g 50 %
Saturated Fat 13.2g 66 %
Cholesterol 77mg 26 %
Sodium 1726mg 69 %
Potassium 966mg 27 %
Total Carbohydrates 16.3g 5 %
Dietary Fiber 5.9g 24 %
Protein 21.4g 43 %
** Sugars 5.3g
Vitamin A 50 %
Vitamin C 111 %
Calcium 13 %
Iron 20 %
Thiamin 23 %
Niacin 44 %
Vitamin B6 35 %
Magnesium 24 %
Folate 69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.