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Tilapia With Tomato Parsley Orzo & Capers

Tilapia, also known as St. Peter’s fish, is mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes.  Tilapia is popular because it is a mild flavored, white-fleshed fish that is available throughout the year at a competitive price. The most popular product form is skinless and boneless fillets.

250 ml Orzo or Risoni (a form of short-cut pasta, shaped like a large grain of rice)
125 g cherry tomatoes, halved
60 ml parsley, finely chopped
30 ml olive oil
Salt & freshly ground pepper to taste
400 g Tilapia
45 ml cake flour
200 g butter
30 ml white wine
30 ml capers

  1. Bring a medium pot of water to a boil over high heat.
  2. Add the Orzo or Risoni and cook until al dente, about 8 minutes.
  3. Drain and transfer to a large bowl.
  4. Combine the tomatoes, parsley and 15 ml of the olive oil in a mixing bowl and stir to combine.
  5. Taste and add salt and pepper as needed. Set aside.
  6. While Orzo or Risoni cooks, place the flour on a plate and season with salt and pepper.
  7. Season the Tilapia on both sides with salt and pepper as well.
  8. Add the Tilapia to the flour and dredge, pressing to adhere on both sides. Shake off any excess.
  9. Heat 100g butter and 15 ml olive oil in a medium saucepan over medium-high heat.
  10. When the butter is foamy, add the Tilapia and cook until opaque and flakes easily, 2 to 3 minutes per side.
  11. Transfer to a serving dish and set aside.
  12. Add the white wine, capers, and juice of 1 lemon to the pan in which you cooked the Tilapia and cook over medium heat for about 30 seconds to warm through.
  13. Remove the pan from heat and stir in the remaining butter to melt.
  14. Taste and add salt and pepper as needed.
  15. Divide the Orzo or Risoni and tilapia evenly between 2 plates.
  16. Pour the sauce over Tilapia and serve.

2 servings.