My cooking isn't exactly what it used to be, especially since we typically eat dinner after we've put Theo to bed, so quick and easy is definitely the top priority. This dinner was both quick and easy, while also being pretty healthy and really, really delicious. Seriously, Colin couldn't stop raving about it and said it's the best dinner I've made in a while--I totally agree!
1 lb. tilapia filets
1 tablespoon olive oil
2 tablespoons cold, unsalted butter
1 cup dry white wine
2 tablespoons capers
1/4 cup chopped parsley
Salt and pepper to taste
Season tilapia with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the tilapia in batches, 2-3 minutes per side, adding more oil to the pan if necessary. Transfer to a plate and tent with foil to keep warm. Add the wine to the skillet and cook on medium-high heat until it has reduced by half, about 2-3 minutes. Remove from heat and whisk in the remaining butter, plus the capers and parsley. Serve the tilapia with the sauce over top.
Source: Real Simple (slightly modified)
I served the tilapia with this super easy side dish. I kind of just threw together a few things that we had on hand and it ended up so good! This was also insanely easy and healthy--win win!
Chickpea, Veggie and Feta Saute
1 can chickpeas, drained
6 oz. baby spinach
1 cup cherry tomatoes
1 tablespoon olive oil
1/4 cup crumbled feta
Salt and pepper to taste
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chickpeas to the pan and stir occasionally, until they start to slightly brown. Add in spinach and tomatoes, continue stirring occasionally until the spinach wilts and the tomatoes soften. Season with salt and pepper, stir in feta and serve.
