This easy light weeknight dinner is also a perfect summer meal. Serve this with a fresh salad/ rice/ potatoes on the side for a complete meal. Well, it looks like Fish piccata, but the sauce doesn’t have any cream or parmesan cheese in it. if you are looking for an alternative to chicken, tilapia is also protein-rich, loaded with Omega-3, and low on calories. These are sold in fillets. While buying look for large fillets that are firm to touch. Fresh fish doesn’t have a strong fishy/ foul smell.
Tilapia – Fresh or frozen anything will do. You can either use Tilapia fillets or loins. Loins are the thickest part of the fish fillets. Flour – Flour for dredging the fillets. It creates a thin crust on the fish, which also helps in soaking up the sauce. salt and pepper – To season the flour. Olive oil – to fry the coated tilapia fillets. Dill leaves – Dill leaves somehow sit perfectly with the rest of the flavors in this recipe. Parsley can also be used.
Lemon juice in the sauce cuts down the butter and brings balance. Fresh lemon juice is always preferred. White wine adds a depth of flavour to the sauce (no, you can’t smell the alcohol).
Now coming to capers, these are small berries that are tangy, briny, and salty. Adds a pop of freshness. Usually added to pasta, sauces, and salads. Capers are widely used in Mediterranean cuisine. You can find capers in small jars in grocery stores near olive bottles.
This lemon caper sauce can be served with any kind of fish, on pan-fried chicken, or seafood. Can be made a couple of days ahead and stored in the refrigerator. Heat it gently before serving.
To thin down the sauce a bit along with lemon juice add a couple of tablespoons of chicken stock to the pan.
If you would like to add some starch then roasted potatoes, plain rice, or flavored rice like this Garlic butter rice will also pair. I would also love some crusty bread on the side to mop up all the delicious sauce.
