Fish Scaloppine

    Fish Scaloppine


    180 people made this

    This is my version of a chicken scaloppine using a mild white fish. It's good with salad, brown rice and crusty bread.

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons butter
    • 1 tablespoon minced garlic
    • 500g tilapia fillets
    • salt and ground black pepper to taste
    • 1/2 cup sliced fresh button mushrooms
    • 2 tablespoons drained capers
    • 1/2 cup white wine
    • 1 lemon, juiced

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat olive oil with butter in a frypan over medium heat. Stir in the garlic. Place fish fillets in the frypan; sprinkle the fish with salt and pepper and cook for 90 seconds. Turn the fish; season with salt and pepper and cook an additional 90 seconds.
    2. Add the mushrooms, capers and wine. Cover, reduce heat and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice and cook for one minute.

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