Fish Simmered with Asparagus

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    Fish Simmered with Asparagus

    Fish Simmered with Asparagus

    (173)
    30min


    160 people made this

    This is a simple but delicious way to cook fish with capers, tomatoes, asparagus and white wine. Serve with rice and a salad for a light dinner.

    Ingredients
    Serves: 2 

    • 2 fillets white fish
    • 2 tablespoons olive oil
    • 1 teaspoon salt and pepper to taste
    • 1 lemon, halved
    • 1/2 cup (125ml) white wine
    • 2 tomatoes, seeded and chopped
    • 3 tablespoons capers
    • 1 cup asparagus spears, trimmed and cut in half
    • 3 tablespoons butter

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat a large non-stick frypan over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in frypan and sprinkle with half of the lemon. Cook for 3 minutes per side or until fish flakes easily with a fork. Transfer fillets to a plate and keep warm.
    2. Add wine, juice of remaining 1/2 lemon, tomatoes, capers and salt and pepper to the frypan. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more then transfer fish and asparagus to a serving dish and keep warm.
    3. Increase heat to medium high, whisk in butter and boil to desired consistency. Spoon sauce over fish and serve.
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    Reviews and Ratings
    Global Ratings:
    (173)

    Reviews in English (173)

    by
    252

    I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for us are as follows: First I soaked my Tilapia in milk for about 2 hours. I then coated the Tilapia with a highly seasoned flour mixture(seasoned pepper, granulated garlic, onion powder, paprika, powdered basil, celery salt, cayenne, ginger, thyme and lemon peel. I also added a hefty sprinkling of Kraft Parmesan Cheese. I sauteed the fish with a bit of minced garlic and extra EVOO, removed to the serving platter, and did not return to the skillet at all. I added the wine ( a Pinot Grigio, capers, lemon, tomato and a few sliced mushrooms. After whisking in the butter, I decided I needed more of a sauce... so I mixed up about 1/4cup of cream with 1 Tbsp. flour, blended it into the skillet and WOW!!! A bit of extra lemon and we had an amazing dinner the other night, one which I am planning on adding to the family cookbook. THANKS!!!!!  -  02 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    94

    Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned, diced tomatoes instead and didn't serve it with asparagas. Watch salting the fish, as the capers add a ton of sodium. We'll be making this again, THANKS!! UPDATE: Made this again, submitted pic, and used asparagas this time and it was even better! We used frozen tilapia, which I don't recommend b/c it's fishier than fresh, but it was still good. The filets were smaller and fell apart a little, o'well still yummy!  -  16 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    65

    Excellent recipe, but I coated filets with flour and seasonings first before frying in olive oil and left the extra salt out since the capers are very salty already! I trippled the recipe as well to have a nice sauce to serve over the talapia and served it on a bed of buttered orzo!! EXCELLENT!!  -  22 Apr 2007  (Review from Allrecipes USA and Canada)

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