Tender tilapia fillets brightened with lemon, fresh herbs, and capers in a quick, flavorful dish.
# What You Need:
→ Fish
01 - 4 tilapia fillets (5–6 ounces each)
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon freshly ground black pepper
→ Citrus & Herbs
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon lemon zest
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill (optional)
→ Sauce & Pan Ingredients
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 2 tablespoons capers, drained and rinsed
11 - 2 garlic cloves, finely minced
# Directions:
01 - Pat tilapia fillets dry with paper towels. Season both sides evenly with kosher salt and black pepper.
02 - Warm olive oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat.
03 - Place fillets in the skillet and cook undisturbed for 3 to 4 minutes until the underside is lightly golden.
04 - Turn each fillet carefully. Scatter minced garlic around the fish. Cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
05 - Add capers, lemon juice, and lemon zest to the skillet. Swirl in remaining tablespoon of butter and cook for 1 more minute, spooning sauce gently over the fillets.
06 - Remove from heat. Transfer fillets to serving plates and spoon pan sauce on top. Sprinkle with chopped parsley and dill if using.
07 - Serve immediately with additional lemon wedges on the side.
