Tilapia with Lemon Caper Sauce and Greek Salad

Oooh-eee I was inspired tonight! I didn’t set out to make this dinner but as I got ready to cook it all came together, which is my favorite kind of cooking.

We had tilapia filets pan fried in olive oil, seasoned with garlic salt, pepper, oregano and a dash of cayenne pepper. When the filets were done I took them out of the pan, lowered the heat and made a quick pan sauce with lemon juice (from two lemons), capers (about two teaspoons), and a knob of butter (about a tablespoon).

I served the fish with steamed brown rice and a Greek salad composed of cucumber, tomato (tasteless – I should have known better), feta and a Greek olive mix from the grocery store olive bar. The salad was dressed with olive oil, lemon juice, salt, pepper and oregano.

Yum yum yum! We thought it was delicious, and even the kids ate all their fish (sans sauce) and some cucumbers.