Tilapia in Capers and Lemon Sauce


I called this the fish version of chicken piccata.  Instead of using chicken, I use tilapia fillets (or any fish fillets) and do away with coating with crumbs.


  • 2 pcs tilapia fillet, approximately 200 grams
  • 1 tsp crushed chili pepper
  • 3 tbs butter
  • 2 tbs capers, drained
  • juice of 1 lemon
  • 1/4 cup dry white wine
  • 2 tbs milk or cream
  • salt and pepper to taste
  • chopped parsley for garnish


  1. Season tilapia fillets with salt,  pepper and crushed pepper.  In a pan, melt 1 tbs of butter in medium heat. Brown tilapia fillet on both sides, adding more butter if necessary. Remove from pan and set aside on a warm plate.
  2. In the same pan, deglaze with wine and juice of 1/2 lemon. Cook until reduced to half. Add capers and and milk/cream. Cook until simmering. Adjust seasoning, adding more lemon or cream if desired.  Pour over fish and serve warm with vegetables, rice or potatoes.

Alternatively, you can put the fish fillet back in the pan with the sauce. Turn off heat and keep warm until ready to serve.

Notes: This can be cooked without the milk/cream and just the butter, lemon juice and capers.  Adding cream gives it a slightly sweeter taste and balances the sourness of the lemon and capers.

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» Elyse said: { Feb 26, 2009 - 02:02 }

Yum! I love piccata. Count me in. Plus, my boyfriend loves capers, so he’ll love this dish. Looks super yummy!

» Tangled Noodle said: { Feb 26, 2009 - 09:02 }

What a lovely dish! I’ve been seeing capers in many recipes recently – I think it’s time to buy a bottle. I need all the fish recipes I can find for Lent!

» Kevin said: { Mar 3, 2009 - 08:03 }

That looks really tasty! I like the lemon, butter and caper combo!

» Elaina said: { Oct 14, 2009 - 03:10 }

Just made this dish tonight!! For some reason I don’t do too many fish dishes at home but this was quick, easy, and extremely tasty! Thanks for the recipe :)

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