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    You are in: Home / Recipes / Tilapia (Sole or Flounder) with Capers and Almonds Recipe
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    Tilapia (Sole or Flounder) with Capers and Almonds

    Average Rating:

     11 Total Reviews

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    • on June 27, 2004

      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

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    • on January 18, 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.

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    • on July 15, 2011

      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!

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    • on May 14, 2011

      Really great super fast but elegant tasting dish! Will be making it again and again for sure! Big hit with the fam! Thanks! =)

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    • on June 20, 2010

      Truly a company-worthy dish, this was quick to make and very tasty. I did tweak a bit, however. I used a 1/4 cup of lemon juice to cook the almonds and capers in, instead of just a dash. The lemon juice compliments the capers very well. The capers make this dish jump with flavor, so don't omit them. Thanks for posting, MrsEl!

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    • on July 08, 2009

      I made this with Sole and while the fish was really nice, the "sauce" was a bit too salty for me. I think if I made it again I would significantly reduce the amount of capers used. The almond flavor was GREAT though.

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    • on February 20, 2009

      Lovely!! I had never made flounder before and this was better, IMHO, than any restaurant treatment of that fish. I served this with roasted asparagus (olive oil and Montreal steak seasoning) and we thought the flavors were amazing! Thank you MrsEl for a wonderful treat!

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    • on March 01, 2006

      Fabulous. This is the only fish I have ever cooked. I was always intimidated about cooking fish at home. I also have made this dish 5-10 times. It is sooo easy. I made for my in-laws and they ate every bite. I also use extra lemon for a little extra sauce. Definitely "guestworthy" as Pat from Ohio stated.

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    • on September 09, 2004

      Had this for dinner tonight and will definitely make it again. I did add some Old Bay Seasoning to the flour along with pepper. In our household Old Bay and seafood goes together. Great recipe! Thanks.

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    • on March 16, 2004

      Excellent dish! It's easy to make, and very delicious! It's even good as leftovers, and normally I don't love fish the second time around. I also made extra sauce, as the actual recipe doesn't make a lot.

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    • on January 13, 2004

      The highest rating in my personal recipe book is "guestworthy" and this recipe truly is. I used a 1 lb bag of frozen tilapia fillets (thawed before cooking). I also used more than a "dash" of lemon juice to deglaze the pan - probably about 2 tbsp. The flour coating gave the fish a nice crispy outside and the mixture of almonds and capers is wonderful. My, oh, my this recipe is good.

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    Nutritional Facts for Tilapia (Sole or Flounder) with Capers and Almonds

    Serving Size: 1 (218 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 500.9
     
    Calories from Fat 157
    31%
    Total Fat 17.4 g
    26%
    Saturated Fat 6.0 g
    30%
    Cholesterol 145.2 mg
    48%
    Sodium 585.3 mg
    24%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 2.3 g
    9%
    Sugars 0.4 g
    1%
    Protein 57.3 g
    114%
    Detailed Nutrition Values About Nutrition Info

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