Lemon-Caper Tilapia
Parmesan Asparagus and Potato Toss
Ingredients
- 2 (6-oz) tilapia fillets
- 1 Tbsp olive oil
- 1 Tbsp light butter with canola oil
- 1 Tbsp capers, well drained
- 1 Tbsp fresh lemon juice
Instructions
- Cook fish in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until fish flakes with a fork. Remove from skillet, and keep warm.
- Add butter to skillet; cook, stirring occasionally, 2 minutes or until lightly browned. Remove from heat; stir in capers and lemon juice. Pour sauce over fish.
Side Dish Ingredients
- ½ lb new potatoes, quartered
- ½ lb asparagus, trimmed and cut into 2-inch pieces
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp freshly ground black pepper
- 1 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Bring potatoes and salted water to cover to a boil in a Dutch oven; cook 10 minutes or until tender, adding asparagus during last 3 minutes of cooking.
- Drain and transfer to a bowl. Add oil, salt, pepper, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
251
|
173
|
424
|
| Fat (g) | 12 | 8 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 34 | 5 | 39 |
| Carb (g) | 1 | 23 | 24 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 235 | 213 | 448 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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