Tender tilapia with bright lemon, fresh herbs, and briny capers for an easy, elegant dinner.
# What You Need:
→ Fish
01 - 4 tilapia fillets, approximately 5–6 oz each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Citrus & Herbs
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon lemon zest
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill (optional)
→ Sauce & Pan Ingredients
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 2 tablespoons capers, drained and rinsed
11 - 2 garlic cloves, finely minced
# How to Make It:
01 - Pat tilapia fillets dry using paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm olive oil and 1 tablespoon of unsalted butter in a large nonstick skillet over medium-high heat until butter melts and mixture shimmers.
03 - Place the fillets into the skillet and cook undisturbed for 3 to 4 minutes until the undersides turn lightly golden.
04 - Carefully flip each fillet then scatter the minced garlic around the pan; cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
05 - Add drained capers, fresh lemon juice, and lemon zest to the skillet; swirl in the remaining 1 tablespoon butter and cook for another minute, gently spooning the sauce over the fillets.
06 - Remove skillet from heat, transfer fillets to serving plates, spoon pan sauce atop, then sprinkle with chopped parsley and optional dill.
07 - Present immediately alongside additional lemon wedges for squeezing, ensuring optimal freshness and flavor.
