Poached Tilapia with Capers and Vegetables

Poached Tilapia with Capers and Vegetables
  • 4 servings
  • 0:25 Preparation
  • 0:03 Cooking
  • 0:28 Total Time


Add all
  • 6 cups
    (1 1/2 L)

    commercial court-bouillon

  • 4x4 oz
    (4x125 g)

    tilapia fillets

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1

    fennel bulb, julienned and blanched

  • 1

    carrot, julienned and blanched

  • 1

    zucchini, julienned and blanched

  • 4 tsp.
    (20 mL)


  • 4 tsp.
    (20 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 4 tsp.
    (20 mL)

    Modena balsamic vinegar

  • Salt and pepper to taste

  • Nasturtiums for garnish

  • lemon wedges for garnish


Bring court-bouillon to a simmer.

Poach tilapia fillets in court-bouillons, counting 3 minutes from time court-bouillon returns to a simmer. Liquid must never come to a boil.

Remove fish and drain on paper towels.

In a skillet, sauté vegetables in first quantity of olive oil. Mound cooked vegetables in plates.

Lay fillets on top of the vegetables.

Dress fish with capers, lemon juice and second quantity of olive oil.

Drizzle with balsamic vinegar.

Garnish each plate with nasturtiums and a lemon wedge.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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