Flaky fish in an aromatic broth of lemon, wine, tomatoes, garlic and capers.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 16 ounces of Tilapia Filets
- 2 Tablespoons Olive Oil divided
- 1 medium Vidalia onion
- 1 bulb of garlic approx. 15 cloves
- 1 tsp salt divided
- 1 tsp pepper divided
- 1 can 14.5 ounces Hunts Fire Roasted Tomatoes
- 2 Tablespoons Capers with juice
- 1/2 cup of white wine Pino Grigio (may substitute chicken stock)
- 2 lemons
- Salt and Pepper to taste
Place your Tilapia filets on a plate or shallow dish. In a small bowl, mix 1 Tablespoon of Olive oil, 1/2 teaspoon salt, 1/2 teaspoon of pepper and 4 garlic cloves minced. Using a brush or spoon cover both sides of each filet with mixture and place fish in fridge until ready to use.
Heat a large saute pan on medium with 1 Tablespoon of olive oil, reduce to low
Dice onion and add to saute pan, cook onion for about 5 minutes on low
Peel the rest of the garlic cloves and using the back of a knife, smash the cloves just enough to break the outer the layer, add to onions and continue to cook on low.
Add in 1/2 teaspoon of salt and 1/2 teaspoon of pepper, can of tomatoes and stir.
Zest both lemons and add zest to pan. Slice 1/2 lemon into thin slices and reserve for garnish
Squeeze juice from lemons (strain the seeds) and add to saute pan.
Add in the capers and white wine, simmer on low about 10-15 minutes
Place seasoned Tilapia filets in saute pan with the tomato mixture and cover with a lid, cook on medium for 10 minutes.
Carefully flip each filet and cook, covered for an additional 5 minutes or until tilapia is no longer translucent. Add salt and pepper to taste.
Garnish tilapia filets with lemon slice and serve immediately.