Pan-Fried Tilapia

This Pan-Fried Tilapia is a quick, flavorful delight! Tender fish paired with vibrant sautéed vegetables and zesty capers make every bite a burst of freshness.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Fish:

4 6-ounce tilapia fillets thawed and ready to cook
1 teaspoon Salt for seasoning
1 teaspoon freshly ground black pepper for seasoning
1/4 cup olive oil for frying

For the Vegetables:

1 medium onion peeled, halved, and thinly sliced
4 cloves garlic minced
2 medium bell peppers stemmed, seeded, and sliced
1 14-ounce can diced tomatoes drained
1/4 cup capers drained and rinsed
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 tablespoons lemon juice to add brightness

Equipment

Skillet or frying pan
Spatula
Cutting board and knife
Measuring cups and spoons
Serving Platter

Method

Instructions:

Step 1: Prepare the Ingredients - Gather all ingredients, rinse tilapia fillets, pat dry, and season with salt and pepper.
Step 2: Heat the Oil - In a large skillet, heat olive oil over medium-high heat until hot but not smoking.
Step 3: Cook the Tilapia - Place tilapia fillets in the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
Step 4: Sauté the Vegetables - In the same skillet, add onion and bell peppers; sauté for 5 minutes, then add garlic and cook for 1 more minute.
Step 5: Add Tomatoes and Capers - Stir in drained diced tomatoes and capers; cook for another 3-4 minutes.
Step 6: Finish with Herbs and Lemon Juice - Add thyme and lemon juice, stir, and season with salt and pepper to taste.
Step 7: Serve - Spoon the sautéed vegetable mixture over the tilapia and serve immediately.

Notes

For extra flavor, marinate tilapia in lemon juice and herbs for 30 minutes.
This recipe is versatile; substitute tilapia with any firm white fish.
Fresh vegetables add both flavor and nutrition to the dish.