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1
Season tilapia on both sides with salt and freshly ground pepper and lightly dust with flour.
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2
Heat olive oil in a large frying pan on medium-high heat.
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3
Arrange fish in a single layer and pan-fry for 3 minutes.
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4
(If the frying pan is not big enough to hold all of the tilapia, cook the fillets in batches, adding more oil as necessary to stop the fish from sticking.)
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5
Turn fillets over and cook for 3 minutes more, or until fish just flakes at the thickest part when lightly separated with the back of a spoon.
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6
Transfer to a serving dish and cover with a lid to keep warm.
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7
Wipe out the pan then return it to the heat.
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8
Add 1 Tablespoon of the butter.
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9
When butter is melted and foamy, add asparagus and sprinkle with pinches of salt and pepper.
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10
Stir-fry until bright green 3 to 5 minutes.
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11
Add a few spoonfuls of water if necessary to stop any burning.
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12
Spoon asparagus over fish.
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13
Return the pan to the heat once more and add lemon juice and white wine (or chicken stock or water).
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14
Boil, stirring constantly, until reduced by half, 1 to 2 minutes.
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15
Stir in the remaining butter.
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16
To serve: Spoon the sauce over the tilapia and asparagus, and garnish with lemon slices.
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17
Recipe adapted from Christies Corner.
