YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy

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

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.

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. 

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. 

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. 

Place tilapia back into the skillet and spoon sauce over top.

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