Tilapia With Lemony Mediterranean Sauce

Photo: Kristi Rimkus

Ingredients

1 pound tilapia, cut into 4 oz pieces

8 tablespoons flour

1 tablespoon olive oil

1 pound asparagus, trimmed

1 tablespoon olive oil

1 cup onion, finely chopped

2 cloves garlic

1 large lemon, zested and juiced

1 cup white wine

2 tablespoons honey

2 teaspoons oregano, dried

8 tablespoons capers, drained

8 tablespoons low fat feta cheese, crumbled

Preparation

Preheat oven to 450. Line a cookie sheet with foil and spray with olive oil cooking spray. Spread asparagus on the cookie sheet and and spray with cooking spray. Sprinkle with a pinch of salt and pepper. Roast 15 – 20 minutes until asparagus is crisp-tender and remove from oven. Set aside.

Heat a small non-stick skillet over medium high heat and add 1 tablespoon olive oil. Add onion and cook, stirring frequently, for 5 minutes to soften. Add garlic, lemon and zest, wine, honey, capers and oregano. Bring to a boil, then reduce heat to medium-low and simmer to reduce by half about 20 minutes. Set aside.

While sauce simmers, heat a large non-stick skillet with one tablespoon olive oil. Dredge tilapia in flour and add to pan. Cook 4 – 5 minutes per side, dependent on how thick your tilapia is, until the meat is opaque and just flakes.

Top tilapia with sauce and serve with asparagus.