Pan-Seared Tilapia with Charred Lemon and Capers
Ingredients
- 4 fillets (6 oz each)tilapia fillets (skin-on)
- 2lemon
- 3 tablespooncapers (drained)
- 3 tablespoonolive oil
- 3 clovesgarlic
- ·salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Mince 3 cloves garlic.
- 02
Halve 2 lemons.
- 03
Roughly chop a small handful of fresh parsley for garnish.
Method
- 01
Pat the tilapia fillets dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Place tilapia skin-side down in the pan and cook for 4–5 minutes until the skin crisps and the flesh turns opaque halfway up the fillet.
- 04
Flip gently and cook for another 2 minutes until the fish flakes easily with a fork. Transfer to a plate.
- 05
In the same skillet, add 1 tablespoon olive oil and the minced garlic; cook for 30 seconds until fragrant.
- 06
Add the charred lemon halves cut-side down and sear for 2 minutes until caramelized. Stir in capers.
- 07
Return the tilapia to the skillet, spoon the caper-lemon pan sauce over each fillet, and serve immediately garnished with fresh parsley.
Spice Tips
For warmth, add a pinch of red pepper flakes to the pan sauce. A splash of white wine deglazes the pan beautifully and adds brightness if you have it on hand.
Serve with roasted asparagus or crusty bread to soak up the pan sauce. Tilapia cooks fast—don't overcook or it becomes dry.