“Light and flavorful - works well with most white flaky fish (snapper, tilapia, walleye and even mahi mahi).”

Ingredients Nutrition


  1. Trim off any belly fat or dark meat on fillets.
  2. Soak fillets in lemon juice for no longer than 5 minutes. Remove fillets from lemon juice and press firmly with paper towel to remove the lemon juice from the fillets. (This will remove any "fishy" taste).
  3. In a hot skillet over medium heat, coat pan with extra virgin olive oil. Add 3 cloves of crushed garlic.
  4. Place fillets in the skillet in a single layer. Season with salt, pepper, and a generous amount of thyme, oregano and basil. After a few minutes, carefully turn fillets over. (Depending on what type of fish and how thick the fillets are, cooking time will vary). Season again as noted above. Add capers. I like a whole lot of them, but just add however many you like. Add sliced mushrooms (optional). Reduce heat to medium-low. Add white wine and a tiny splash of lemon juice. Cover and simmer until fish is done (this should only take a few minutes).
  5. Plate the fillets and spoon the liquid from the pan over them.
  6. Enjoy!

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