Tilapia (Sole or Flounder) with Capers and Almonds
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A company-worthy fish dinner with lemon, capers and almonds. Recipe is from the newspaper.
- Ready In:
- 30mins
- Serves:
- Units:
11
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ingredients
- 3⁄4 cup flour
- salt & freshly ground black pepper
- 1 1⁄2 lbs fish fillets
- 2 tablespoons butter, divided
- 2 teaspoons olive oil, divided
- 1⁄4 cup slivered almonds
- 1⁄4 cup drained capers
- 1 dash lemon juice
directions
- Mix flour, salt and pepper.
- Coat fish in flour mixture, shaking off the excess.
- In a large nonstick skillet, melt 1 1/2 tsp butter in 1 tsp of the oil.
- Cook the filets in batches over medium heat 3 to 4 minutes per side or until golden crisp; turning once.
- Transfer to a plate and cover with foil to keep warm.
- Repeat for each batch adding additional oil and butter as needed.
- Add remining 1 Tbsp butter and the almonds to skillet.
- Cook 2 minutes or until golden.
- Add capers and lemon juice cooking 1 minute or until heated through.
- Pour sauce over fish and serve immediately.
- (I like a lot of flavor and would double sauce if serving 4.).
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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!Reply
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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!Reply
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