• 2servings
  • 30minutes
  • 459calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, D, E
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 (80g) tilapia fillets

  2. 2 tablespoons olive oil

  3. salt and pepper to taste

  4. 1 lemon, halved

  5. 125ml white wine

  6. 2 tomatoes, seeded and chopped

  7. 3 tablespoons capers

  8. 150g asparagus, halved

  9. 3 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Heat a large non-stick frying pan over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in frying pan and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.

  2. Add wine, remaining 1/2 lemon, tomatoes, capers and salt and pepper to the frying pan. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.

  3. Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.


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