Tilapia Fish with Lemon Sauce

RECIPE INGREDIENTS
For the Lemon Sauce:
1/4 cup lemon juice
1 teaspoon chopped shallots or onions
1 tablespoon chopped capers
1/4 cup sliced pitted black olives
1/2 teaspoon chopped lemon zest
3/4 cup vegetable oil
3 tablespoons chopped italian parsley
For the Fish:
4 boneless, skinless Tilapia fillets or other firm, white-fleshed fillets
1 teaspoon vegetable oil
Garnishes:
Cooked asparagus
Baby cherry tomatoes
Chopped parsley

DIRECTIONS
In a bowl, combine the lemon juice, shallots, salt and pepper to taste, capers, olives, and lemon zest. Slowly whisk in the oil until the sauce is emulsified. Stir in the parsley. Set aside.


Season the fish with salt and pepper, to taste. Pour the teaspoon of oil into a nonstick skillet, and heat over medium-high heat. When hot, add the fillets and cook for about 2 minutes on each side, depending on thickness of fish.


Put the fillets on a serving plate, garnish with the asparagus and tomatoes, some lemon sauce, and a sprinkle of parsley.