Tilapia Piccata with Wine and Capers

 This recipe for Tilapia piccata is very versatile.  Just substitute any white fish such as flounder or sole.  The recipe is easy and so elegant.

The wine and capers add a lovely piquant sauce to the dish and the sauteed spinach is a nice side dish.

Tilapia Piccata with Wine and Capers

Making the tilapia piccata

This recipe is really quick and easy to make.  The longest part is just cooking the rice. I used a rice cooker, since it gives me fully perfect rice every time.  The fish itself takes less than 10 minutes. Perfect for a busy week night.

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Tilapia Piccata with Wine and Capers
Cook time
Total time
Serves: 4
  • 4 x 6 ounce Tilapia fillets
  • ½ tsp salt, divided
  • ¼ tsp black pepper, divided
  • 2 tbsp all purpose flour
  • 2 tsp olive oil
  • ⅓ cup of good quality white wine
  • 2 tbsp of fresh lemon juice
  • zest of ½ lemon
  • 1 tbsp drained and chopped capers
  • 2 tbsp of butter
  • 4 cups of baby spinach
  • 1 cup of long grain white rice
  1. Cook the rice in a rice cooker with ¼ tsp of the sale and ⅛ tsp of the pepper until it is done. (about ½ hour)
  2. Sprinkle the fish with the remaining salt and pepper. Coat it in the flour.
  3. Heat the oil in a non stick frying pan over a medium high heat. Add fish and cook for about 2 minutes on each side until the fish flakes with a fork.
  4. Add the wine, lemon juice and zest and capers to the pan. Cook for 1 minute and then add the butter. Stir until the butter melts. Remove the fish and the sauce and keep warm.
  5. Add the spinach to the pan, saute until it is wilted.
  6. To serve, put ½ cup of rice on each plate, to with about ¼ of the spinach, 1 fish portion and 1 tbsp of the sauce.
About 330 calories per serving.

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