Tilapia With Lemon and Capers

READY IN: 25mins
Recipe by jdrichardson

From the South Florida Sun-Times, Thursday, September 22, 2005 This is a very light and easy recipe to make that we have really enjoyed time and time again. Depending on the size of the lemon it can become a bit too much lemon for ones taste so adjust accordingly.

Top Review by Bliss

This was excellent. I had slightly less than 1 lemon on hand, and 2 fillets. I think next time I will absolutely use a little more lemon, but it was delicious as was. It didn't say how much salt, and I think I could probably have added a little more. The capers gave it a nice touch. It was just slightly "tart" with the lemon, without being too sour. I can't wait to get more tilapia and have this again.

Ingredients Nutrition


  1. Peel the lemon removing the inner white membrane, cut into segments and reserve juice.
  2. Place enough flour in a zip bag to coat the fillets and season the flour with salt and pepper.
  3. Dip the fillets into the milk and into the flour mixture and shake to coat.
  4. Remove and shake off any excess flour and repeat with other fillet.
  5. Heat enough oil to coat the bottom of a skillet and place fillets in oil.
  6. Brown the fillets on both sides turning only once until the fillets flake easily.
  7. Remove from skillet to warm serving plates.
  8. Drain excess oil from pan, wipe out skillet and add in the butter.
  9. Once melted and slightly browned, add in the lemon with juices, capers and parsley.
  10. Warm through and spoon over fillets.
  11. Serve immediately with some steamed vegetables and a mixed green salad.
  12. A very nice light and healthy dinner for 2.

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