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