Tilapia Fish with Lemon Sauce

Lemon Sauce
¼ cup lemon juice
1 teaspoon chopped shallot or onion
Salt and freshly ground black pepper
1 tablespoon chopped capers
¼ cup chopped pitted kalamata olives
½ teaspoon chopped lemon zest
¾ cup olive oil
3 tablespoons chopped Italian parsley

Fish
4 boneless, skinless Tilapia fillets or other firm, white-fleshed fillets
Salt and freshly ground black pepper
1 tsp olive oil


Garnishes
Cooked asparagus (about a pound)
Baby cherry tomatoes (about a pint)
Chopped parsley

1. In a bowl, combine the lemon juice, shallots, salt and pepper to taste, capers, olives, and lemon zest. Slowly whisk in the oil until the sauce is emulsified. Stir in the parsley and set aside.

2. Season the fish with salt and pepper, to taste. You can either bake or pan fry the fish. If pan frying, pour the teaspoon of oil into a nonstick skillet, and heat over medium-high heat. When hot, add the fillets and cook for about 2 minutes on each side, depending on thickness of fish. If baking, pre-heat oven to 350 degrees, oil a baking dish and cook the fish approximately 5 minutes per side, depending on thickness of fish.

3. For the asparagus and cherry tomatoes, oil a baking and in the pre heated oven cook the asparagus approximately 30 minutes. Add the tomatoes into the same dish after 10 minutes of cooking the asparagus.

4. Put the fillets on a serving plate and top with the lemon sauce. Garnish with the asparagus and tomatoes and a sprinkle of parsley.

Source: The Sherman House (San Francisco) recipe from Burt Wolf’s book “Eating Well”

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