Lemon Tilapia with Caponata | PC.ca

Lemon Tilapia with Caponata

Lemon flavoured Tilapia topped with eggplant and olive caponata.  Some pine nuts sprinkled on top.

PC Black Label Caponata Eggplant Antipasto

Lemon Tilapia with Caponata

Topped with Mediterranean-style flavours and ingredients like golden pine nuts, fresh herbs, marina...

Topped with Mediterranean-style flavours and ingredients like golden pine nuts, fresh herbs, marinated eggplant and olive-studded PC® Black Label Caponata, this simple-to-make tilapia dish is best served with a medley of herbed rice and lentils or grilled vegetables.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 15 mins
  • Serves: 1
  • Dish Type: Mediterranean
  • Season: Spring
  • Course: Main
  • Main Ingredient: Tilapia
  • Amount Per Serving

  • Calories

    400 cal

  • Total Fat

    28 g

  • Saturated Fat

    5 g

  • Sodium

    1000 mg

  • Total Carbohydrate

    8 g

  • Dietary Fiber

    3 g

  • Protein

    30 g

Lemon Tilapia with Caponata

Lemon flavoured Tilapia topped with eggplant and olive caponata.  Some pine nuts sprinkled on top.

PC Black Label Caponata Eggplant Antipasto

  • Amount Per Serving

  • Calories

    400 cal

  • Total Fat

    28 g

  • Saturated Fat

    5 g

  • Sodium

    1000 mg

  • Total Carbohydrate

    8 g

  • Dietary Fiber

    3 g

  • Protein

    30 g

How to make

Ingredients

  • 1

    Skinless 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 1

    Sprinkle fish with salt, pepper and paprika.

  • Step 2

    Heat 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 3

    Add lemon juice to skillet, swirling to combine with pan juices. Drizzle over fish. Top fish with lemon zest, pine nuts and parsley.

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