Roasted Nile Tilapia

1. 

Nile tilapia 1.1 lb (500 g)

Properly wash the fish and drain on the surface by kitchen towel so it is not slippery during the filleting.

2. 

Cut the fillets off on both sides of fish. Proceed from the head to the caudal fin on the back bone side, first approximately centimeter deep cut. Then slowly and carefully cut off the meat around chest bones, always in the direction from the head.

3. 

salt 0.5 tsp

Partially cut the fillets on skin side so during frying the flavours are released into the meat and fish can be well done on thickest places. Salt on both sides and push the salt into the cuts.

4. 

unsalted butter 0.75 oz (20 g)

In a smaller skillet melt knob of butter.

5. 

capers 12 pcs • lemon-juice

Add fillet of Tilapia into the melted butter and fry on both sides for few minutes. Start with skin down. Pour capers around the fish and after turning on other side squeeze juice of half of lemon into the sauce.