Tilapia Sole or Flounder with Capers and Almonds
Elevate your dinner routine with this elegant recipe for Tilapia, Sole, or Flounder with Capers and Almonds—perfect for seafood enthusiasts seeking restaurant-quality flavors at home. This dish features tender, pan-seared fish fillets coated in a golden crust, paired with a nutty, citrusy sauce infused with the briny pop of capers and the rich crunch of toasted almonds. Melted butter browned to perfection adds a luxurious depth to every bite, while fresh parsley and lemon juice brighten the profile for a balanced finish. Quick and easy, this recipe brings gourmet flair to your table in just 30 minutes, and it pairs beautifully with steamed greens or roasted vegetables. Serve with lemon wedges for a touch of zest, and enjoy a seafood masterpiece that’s both simple and sophisticated.
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Recipe Information
Ingredients
- 4 pieces Tilapia, sole, or flounder fillets
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Capers, rinsed and drained
- 0.25 cups Sliced almonds
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
Place the flour in a shallow dish. Dredge each fish fillet in the flour, shaking off any excess. Set aside.
Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat until the butter is melted and the mixture is hot.
Add the fish fillets to the skillet in batches, making sure not to crowd the pan. Cook for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork. Remove the cooked fillets and transfer them to a plate. Cover with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Allow it to melt and become slightly browned, about 1-2 minutes.
Add the capers and sliced almonds to the skillet. Cook, stirring frequently, until the almonds are lightly toasted, about 2-3 minutes.
Stir in the lemon juice and chopped parsley, then remove the skillet from the heat.
Spoon the caper and almond sauce over the cooked fish fillets.
Serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 5.1 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1811 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
