Pan-Fried Tilapia with Lemon Caper Sauce

  • Pan-Fried Tilapia with Lemon Caper Sauce
By Jennifer Clair
Pan-Fried Tilapia with Lemon Caper Sauce
Serves: 4  

Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving.


  • 4 Tilapia fillets
  • Kosher Salt & freshly ground Black Pepper
  • All-purpose Flour, for dusting
  • 2 tablespoon Extra Virgin Olive Oil
  • ¼ cup dry White Wine
  • 2 tablespoons Capers
  • 2 tablespoons unsalted Butter
  • Juice of 1 Lemon
  • 2 tablespoons chopped fresh Parsley, plus more for garnish


  • Season the fish with salt and pepper and lightly dust with flour. Pat them to shake off any excess flour.
  • In a large, nonstick skillet, heat the oil over medium-high heat. Cook the fish until crisp and golden, about 4 minutes per side.
  • Remove the fish from the skillet and set aside.
  • Add the wine and capers to the hot skillet, and scrape up the browned on bits on the bottom of the pan. Gently boil the mixture for 1 minute to concentrate the wine and evaporate the alcohol. Remove the pan from the heat and add the butter and parsley. Swirl the pan until the butter is just melted.
  • Pour the caper butter over the fish and squeeze the lemon juice all over the fish. Serve immediately.


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