Pan-fried tilapia with white wine and capers

Total Time
16 min
8 min
8 min
Tilapia is a mild fish that takes on the flavors of the other ingredients. If you can't find tilapia, flounder or any other mild white fish is a good substitute for this recipe. After dredging the fillets lightly in flour, they pan-fry in just 6 minutes in a little bit of olive oil. Then you use the same skillet to reduce the wine, fresh tomatoes, lemon juice, briny capers, garlic, and dried basil, a delicious and flavorful sauce that also comes together in minutes. The pan sauce reaches the perfect, glossy, luxurious consistency after stirring in 2 tablespoons of butter off-heat. You can have this beautiful dinner all set to go in just 15 minutes total.


White wine

¼ cup(s), dry

Fresh tomato(es)

¼ cup(s), seeded and chopped

Fresh lemon juice

2 Tbsp


2 Tbsp, drained


1 medium clove(s), minced

Dried basil

½ tsp

Uncooked tilapia fillet(s)

1½ pound(s), four 6-oz pieces

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

All-purpose flour

¼ cup(s)

Cooking spray

1 spray(s)

Olive oil

1 Tbsp

Light butter

2 Tbsp

Fresh parsley

2 Tbsp, chopped


1 medium, cut in wedges (optional)


  1. Combine first 6 ingredients, stirring well with a whisk; set aside.
  2. Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
  4. Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).