Tilapia with Lemon Caper Sauce & Asparagus

This delicious, mild fish makes a healthy protein choice. Paired with a lemon caper sauce, it's simply divine!
Time 30 minutes
Servings 4
Difficulty Easy





  • 1 ½ lbs Tilapia, filet
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 tbsp Butter
  • 2 tbsp Olive oil , extra virgin


  • ¼ cup Butter
  • 2 tbsp Olive oil , extra virgin
  • 1 tsp Salt
  • ¼ tsp Black pepper, freshly ground
  • 3 cloves Garlic, minced
  • 1 lb Asparagus, trimmed


  • 2 Shallot , minced
  • 1 clove Garlic, minced
  • ¾ cup White wine
  • 3 tbsp Lemon juice
  • 1 tbsp Capers
  • 1 tbsp Parsley, minced
  • 1 tsp Lemon zest
  • For garnish Olive oil , extra virgin
  • For garnish Lemon wedges


  • Season tilapia filets with salt and black pepper. Melt butter and olive oil in a skillet over medium heat.
  • 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. 


  • You can mince your garlic cloves with a knife or using a garlic press
  • Quinoa or rice makes another great side