Tilapia Fish with Lemon Sauce

Tilapia Fish with Lemon Sauce

Makes 4 servings


  • ¼ cup lemon juice
  • 1 tsp chopped shallots or onions
  • 1 tbsp chopped capers
  • ¼ cup sliced pitted black olives
  • ½ tsp chopped lemon zest
  • ¾ cup vegetable oil
  • 3 tbsp chopped Italian parsley
  • 4 boneless, skinless Tilapia fillets
  • 1 tsp vegetable oil
  • Garnish: Cooked asparagus, Baby cherry tomatoes, Chopped parsley


  1. In a bowl, combine the lemon juice, shallots, salt and pepper to taste, capers, olives and lemon zest. Slowly whisk in the ¾ cup oil until the sauce is emulsified. Stir in the parsley. Set aside.
  2. Season the fish with salt and pepper, to taste. Pour the teaspoon of oil into a nonstick skillet, and heat over medium-high heat. When hot, add the fillets and cook for about 2 minutes on each side, depending on thickness of fish.
  3. Put the fillets on a serving plate, garnish with the asparagus and tomatoes, some lemon sauce, and a sprinkle of parsley.