How to make
Ingredients
- 1Skinless tilapia fillet (about 5 oz), patted dry
- 1/4 tsp (1 mL)Each salt and freshly ground black pepper
- Pinch (0.5 mL)PC® Black Label Smoked Paprika
- 1 tbsp (15 mL)Olive oil
- 1/4 cup (50 mL)PC®Black Label Caponata Eggplant Antipasto
- 2 tsp (10 mL)Fresh lemon juice
- 1 tsp (5 mL)Grated lemon zest
- 1 tsp (5 mL)Pine nuts, toasted
- 1 tsp (5 mL)Chopped fresh parsley
How to make
- Step 1Sprinkle fish with salt, pepper and paprika.
- Step 2Heat oil in small nonstick skillet over medium-high heat. Add fish; cook, turning once, until golden and fish flakes easily when tested with fork, 6 to 8 minutes. Transfer fish to serving plate; top with caponata.
- Step 3Add lemon juice to skillet, swirling to combine with pan juices. Drizzle over fish. Top fish with lemon zest, pine nuts and parsley.