1/2 tsp lemon zest
juice from one lemon
2 tbsp olive oil
2 cloves garlic, minced
salt and pepper
4 tilapia filets
2 tsp capers
4 tbsp fresh basil, chopped
1/4 cup cry white wine
1 tbsp butter
In small bowl whisk together zest, lemon juice, olive oil and garlic and stir in capers and basil. Sprinkle tilapia with salt and pepper. Then spread lemon mixture over tilapia. In large skillet, heat more olive oil over medium high heat and cook fish about 4 minutes per side. Remove fish and add white wine, cook 1 minute, add butter and mix well. Pour sauce over fish and serve.