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Preparation time
15 minutes
Total time:
20 minutes
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Ingredients
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1 lemon
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60 mL (1/4 cup) sour cream
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30 mL (2 tbsp.) mayonnaise
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15 mL (1 tbsp.) chopped fresh dill
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15 mL (1 tbsp.) finely chopped fresh chives
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5 mL (1 tsp.) capers, drained and chopped
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450 g (1 lb.) tilapia
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To taste, salt and pepper
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30 mL (2 tbsp.) flour
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15 mL (1 tbsp.) canola oil
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Arugula
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Basmati rice
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Cherry tomatoes, sliced
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Directions
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Grate zest and squeeze juice from one lemon half. Cut the remaining lemon half into four wedges and set aside.
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In a small bowl, stir the sour cream well with the mayonnaise, dill, chives, capers, and lemon zest and juice. Reserve.
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Cut the fish into 4 portions (if necessary). Season evenly with salt and pepper. Lightly coat each piece of fish with flour, shaking off excess.
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Heat canola oil in a large non-stick skillet set over medium-high heat. Pan-fry fish for about 2 minutes per side or until it is golden and flakes easily with a fork.
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Serve each piece of fish with a dollop of the sour cream mixture and a lemon wedge, accompanied by a salad of arugula and tomatoes drizzled with a thin stream of olive oil.
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