Lemon Butter Tilapia

The delicate yet punchy combination of lemon and capers in a buttery sauce is one of those perennial favorites that we love in chicken piccata, and just like Julia Child’s famous sole meuniere, it’s a combination that works equally well with tender fillets of fish. Using a lemony pan sauce with capers to dress up budget-friendly tilapia makes for a weeknight supper that feels a little bit special without blowing the grocery budget for the week. You can also use this recipe to cook any other thin fillets of white fish, such as striped bass, branzino, snapper or trout. Serve it with a salad and a side of pasta or some good, crusty French bread for mopping up every last drop of the sauce.

Ingredients for Lemon Butter Tilapia

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• Tilapia: Skinless, boneless tilapia fillets are the main ingredient in this recipe, providing a mild flavor that easily absorbs the flavors of the seasonings and the sauce.
• All-purpose flour: A dusting of flour on the fish creates a light coating, aiding in browning during the step of pan-searing. You can substitute a gluten-free all-purpose flour instead.
• Chicken broth: A little broth, preferably reduced-sodium, acts as the base for the pan sauce, providing savory flavor and moisture to complement the tilapia and create a sauce with a light, spoonable texture.
• Lemon juice: Lemon brightens the flavors of the pan sauce, cutting through the richness of the butter, and adds a tangy note that pairs well with the fish.
• Butter: Adding butter to the sauce provides richness, but it also creates the emulsification that helps give the sauce a velvety texture that clings to the fish.
• Capers: Drained capers add briny, tangy pops of flavor to the sauce.
• Lemon wedges and cooked pasta: We recommend serving lemon butter tilapia with wedges of fresh lemon to add even more bright, citrusy flavor and a touch of acidity to the dish. If you want to serve the fish with hot cooked pasta, a delicate, egg-based pasta like tagliatelle would be an excellent match.

Directions

Step 1: Season and dredge the fish

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Sprinkle the tilapia with salt and pepper, then dust it lightly with flour.

Step 2: Gently fry the tilapia

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In a large skillet, heat the oil over medium heat. Add the tilapia, and cook it until it’s lightly browned and the fish just begins to flake easily with a fork, three to five minutes per side. Remove it from the pan, and keep it warm.

Step 3: Make the pan sauce

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Add the broth, lemon juice, butter and capers to the same skillet, then cook and stir until the mixture is reduced by half, about five minutes. Spoon the sauce over the tilapia, and serve the fish with pasta and lemon wedges, if desired.

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Lemon Butter Tilapia Variations

• Make it creamy: Add some heavy cream to the sauce after adding the butter to tone down the sharpness of the lemon and caper flavors and stretch the quantity of the sauce.
• Try some heat: Add a little crushed red pepper or minced garlic to the pan after removing the fish, before adding the remaining sauce ingredients, to add a little heat and pungency to the sauce.
• Add fresh herbs: Finish the dish with finely chopped tender herbs. Parsley, dill, tarragon, chives or chervil would all add lovely brightness to complement the lemon and caper flavors of the dish.

How to Store Lemon Butter Tilapia

Once it’s cool, you can store leftover tilapia with lemon butter in an airtight container in the refrigerator for up to three days. The dish is really at its best when it’s made and eaten fresh, however.

How do you reheat lemon butter tilapia?

Thin fish fillets can easily dry out and toughen when they’re reheated, so add a little extra stock or water to the pan or container before you reheat the fish (covered) on the stovetop or in the microwave.

Lemon Butter Tilapia Tips

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Is there a substitute for capers?

You can substitute capers with something briny like olives, jarred artichoke hearts or chopped pickled asparagus. Olives are the closest match.

What can you serve with tilapia with butter and lemon?

The tilapia will be ready in just about 15 minutes, so make some creamy mashed potatoes, rice pilaf or noodles ahead of time. Anything starchy will soak up the wonderful buttery and lemony flavor of the sauce.

How do you prevent tilapia from drying out?

Thin fillets of tilapia have a meaty texture, but be mindful that they cook quickly! To prevent them from drying out, avoid overcooking by preparing them over medium instead of high heat, and serving the dish as soon as the sauce is done to prevent it from drying out through carryover cooking.