Tilapia (Sole or Flounder) with Capers and Almonds

Total Time
Prep 10 mins
Cook 20 mins

A company-worthy fish dinner with lemon, capers and almonds. Recipe is from the newspaper.

Ingredients Nutrition

  • 34 cup flour
  • salt & freshly ground black pepper
  • 1 12 lbs fish fillets
  • 2 tablespoons butter, divided
  • 2 teaspoons olive oil, divided
  • 14 cup slivered almonds
  • 14 cup drained capers
  • 1 dash lemon juice


  1. Mix flour, salt and pepper.
  2. Coat fish in flour mixture, shaking off the excess.
  3. In a large nonstick skillet, melt 1 1/2 tsp butter in 1 tsp of the oil.
  4. Cook the filets in batches over medium heat 3 to 4 minutes per side or until golden crisp; turning once.
  5. Transfer to a plate and cover with foil to keep warm.
  6. Repeat for each batch adding additional oil and butter as needed.
  7. Add remining 1 Tbsp butter and the almonds to skillet.
  8. Cook 2 minutes or until golden.
  9. Add capers and lemon juice cooking 1 minute or until heated through.
  10. Pour sauce over fish and serve immediately.
  11. (I like a lot of flavor and would double sauce if serving 4.).
Most Helpful

My family loves this recipe. I have made it 5 times already. I prepared recipe as stated and took MRSEL's advice and doubled sauce. Outstanding! The saltiness of the capers and browned butter almonds adds so much to this dish

cookiebaker June 27, 2004

My DH and I enjoyed this classic fish preparation, and scraped up every last crispy, browned almond and tangy caper on our plate. I was confused by the term "Sauce" used in this recipe. The small amount of butter and the juice of half a lemon sizzled in a hot pan, does not create more than a drop or two of liquid. But the browned almonds and capers were a delicious garnish and we enjoyed your recipe.

Geema January 18, 2004

Really good! I ended up cooking the sauce in a separate pan while cooking the fish. I didn't want the fish to get soggy in the oven while waiting for the sauce. The only almonds I had in the pantry were whole, so I just chopped them up and used them. The flavors blended perfectly! I'll definitely be making this again. Thanks!

Sunnybrook July 15, 2011