Tilapia Fillets With Olive-Caper Butter


1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons green olives, finely chopped (not pimiento-stuffed variety)
1 tablespoon capers, finely chopped
garlic powder, to taste
salt and freshly ground black pepper, to taste
6 tilapia fillets (4 oz each)


Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.

Put butter in a small bowl and mash it with a fork. Add olives, capers, and a pinch of garlic powder. Add salt and pepper, to taste. Stir well to blend. Form butter into discs about 1-½-inch across. Put on a plate and refrigerate until solid. (The butter can be prepared up to 2 days in advance).

Set tilapia on the baking sheet and season with garlic powder, salt, and pepper. Bake until opaque through the thickest part, about 6 to 8 minutes.

Transfer the tilapia to individual plates and top each with a disc of olive-caper butter.


6 servings

Leave a Comment