Lemon Fennel Tilapia


Light, flavorful, and absolutely delicious. After the holidays, I always need to give back to my body by giving it plenty of nourishment. I find that a lot of that nourishment comes from fish, and the combination of lemon and fennel really takes the dish to the next level. I recommend pairing this with my roasted fennel salad.  Feeds 2.

What You'll Need:

2 fillets of fresh Tilapia (if you can find fresh Bronzino, GO FOR BRONZINO)

1 lemon, sliced into wheels

2-4 fennel fronds, whole

2 gloves garlic, chopped

1 tbsp capers

salt, to taste

cracked black pepper, to taste

1/2 cup white wine

1 cup vegetable broth

1 tsp farina, or all purpose flour

Preparation: In a large pan, lightly brown the garlic in about 1 tbsp olive oil. Turn heat to med-low and add the broth, salt and pepper. Cook until it reduces by half, then add the wine, fennel fronds, lemon wheels and capers, using a dash of the caper juice. Once the wine reduces by half, you should notice a darkened color in the sauce. At this moment, whisk in the farina as a thickening agent. Add your fish to the pan to cook in the liquid, flipping halfway through. When your fish is no longer transparent, it is done. I enjoyed this over a bed of lemon-roasted broccolini. Buon appetito! 


Alyssa D'Adamo