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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