| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Tilapia, filet | 700 g / 24 oz | 4 filets |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Butter | 30 g | 2 tbsp |
| Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
| Butter | 55 g | ¼ cup |
| Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
| Salt | 4 g | 1 tsp |
| Black pepper, freshly ground | 1 g | ¼ tsp |
| Garlic, minced | – | 3 cloves |
| Asparagus, trimmed | 450 g / 1 lb | |
| Shallot, minced | 80 g | 2 shallots |
| Garlic, minced | – | 1 clove |
| White wine | 175 g | 175 mL / ¾ cup |
| Lemon juice | 43 g | 43 mL / 3 tbsp |
| Capers | 8 g | 1 tbsp |
| Parsley, minced | 4 g | 1 tbsp |
| Lemon, zest | – | 1 lemon |
| Lemon | For garnish | 4 wedges |
| Olive oil, extra virgin | For drizzling | – |
METHOD
1 Season tilapia filets with salt and pepper.
2 Melt butter and olive oil in a skillet over medium heat.
3 In batches, cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Transfer to a plate and keep warm. Set skillet aside.
4 In a separate skillet, melt butter over medium-high heat. Stir in olive oil, salt, and pepper. Cook garlic for about one minute, but do not brown. Add asparagus, and cook for 10 minutes, turning occasionally.
5 Bring the skillet you used to cook tilapia back to medium heat. Add the minced shallots and garlic and cook until soft, about 2 minutes.
6 Add in wine and lemon juice and bring to a boil over medium-high heat, about 4 minutes. Stir in capers, parsley and lemon zest, and taste for seasoning.
7 Place tilapia back into the skillet and spoon sauce over top.
8 Serve tilapia with asparagus, drizzled with olive oil, alongside a few slices of lemon.
NOTES
- You can mince your garlic cloves with a knife or using a garlic press
- Quinoa or rice makes another great side