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Tilapia Piccata

Capers, lemon and fresh parsley bring bright + briny flavors to this pescetarian twist on an Italian classic.
4 from 2 votes


  • 4-6 oz tilapia fillets
  • Kosher salt and pepper
  • Flour for dredging
  • 3 TBSP butter
  • 1 TBSP olive oil
  • 1/3 cup lemon juice
  • 1/4 cup capers, drained
  • 1/4 cup beer or wine, see notes
  • 1/4 cup vegetable broth
  • 1 TBSP fresh parsley, chopped + more for garnish


  • 9 oz fresh linguine, or pasta of your choice


  • Season the fillets with salt and pepper, dredge them in flour shaking off any excess flour, and set aside.
  • In a large saucepan, heat 2 TBSP of butter and olive oil over moderate heat.
  • Once the butter has melted, place the fillets into the pan and cook for 4 minutes.
  • Carefully flip the fillets over and cook for another four minutes. When done, remove and set aside. The fillets should be lightly browned on both sides.
  • Add the remaining TBSP of butter to the pan and let it melt.
  • Once melted, add the lemon juice, capers, beer or wine, veg broth and approx. 1 TBSP of parsley.
  • Bring to a low boil, stirring occasionally, for approx. 5 minutes. The sauce should thicken a bit. If you find you need more sauce, gradually add veg broth until you're satisfied.
  • Reduce the heat and transfer the fillets back to the saucepan, spooning the sauce over the fillets to coat. Transfer back to a plate.
  • Prepare your pasta as per the packages instructions.
  • Once the pasta is ready, dump into the sauce pan and toss to coat in the sauce.
  • Serve the pasta topped with a tilapia fillet and garnish with chopped fresh parsley.


If you don't want to use beer or wine in this recipe, simply replace it with vegetable broth.