Tilapia With Lemony Mediterranean Sauce
By: Kristi Rimkus
Published: Friday, December 17, 2010 - 7:01am

Ingredients




1 pound tilapia, cut into 4 oz pieces
8 tablespoons flour
1 tablespoon olive oil
1 pound asparagus, trimmed
1 tablespoon olive oil
1 cup onion, finely chopped
2 cloves garlic
1 large lemon, zested and juiced
1 cup white wine
2 tablespoons honey
2 teaspoons oregano, dried
8 tablespoons capers, drained
8 tablespoons low fat feta cheese, crumbled

Preparation

1 Preheat oven to 450. Line a cookie sheet with foil and spray with olive oil cooking spray. Spread asparagus on the cookie sheet and and spray with cooking spray. Sprinkle with a pinch of salt and pepper. Roast 15 – 20 minutes until asparagus is crisp-tender and remove from oven. Set aside. 2 Heat a small non-stick skillet over medium high heat and add 1 tablespoon olive oil. Add onion and cook, stirring frequently, for 5 minutes to soften. Add garlic, lemon and zest, wine, honey, capers and oregano. Bring to a boil, then reduce heat to medium-low and simmer to reduce by half about 20 minutes. Set aside. 3 While sauce simmers, heat a large non-stick skillet with one tablespoon olive oil. Dredge tilapia in flour and add to pan. Cook 4 – 5 minutes per side, dependent on how thick your tilapia is, until the meat is opaque and just flakes. 4 Top tilapia with sauce and serve with asparagus.

About


This simple recipe for tilapia is packed with lemony flavor. Capers and oregano finish off the sauce perfectly.