Saturday was a lazy day around these parts. In the morning, we set out to the art festival, and after sucking up a bit of Florida sunshine, we returned home to do what I love doing best.

I was partaking on a lazy Saturday.

Yep, I sat on the couch and relished not having to and not wanting to do anything.

That apple pie I promised Tom? Nah, it could wait.

That cornmeal cake bookmarked? Nah, it could wait.

The lobster pot pie I told myself I would make? I changed it to this quick recipe instead.

Inspiration was taken from one of our Gutsy Cook menu choices for the week, and I used what I had in the refrigerator at the time. This dish comes together super-fast, and I paired it with a quick salad of mixed greens. Then we sat in front of our TV and continued our day of leisure. Because what could be better than spending a lazy Saturday day with your sweetheart?

The sauce has the perfect blend of saltiness and tanginess, ideal for the mild-bland tilapia. Don’t let the list of ingredients scare you, either. The best part of this dish is that you can omit anything (if you don’t like capers or anchovies, you can leave them out) and still get a delicious dish. You can also play and add cream, sour cream, or yogurt—whatever you have on hand—to make it a perfect pairing with pasta or rice. I have learned that when it comes to fish, simplicity is best.

FISH IN CAPER-LEMON SAUCE

½ pound of white-fleshed fish – I used 2 big sized tilapia fillets
about ¼ cup flour for dredging
freshly ground white or black pepper to taste
2-4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon small capers, drained
¼ teaspoon of anchovy paste
1 teaspoon of minced garlic
¼ cup dry white wine
juice of one lemon
1 teaspoon of chili paste (to give it a bit of a kick!)
2 tablespoons chopped fresh Italian parsley
sea salt and ground pepper to taste

Pat the fillets dry with paper towels. This step is crucial to sautéing the fillets properly. Sprinkle with the pepper and salt, and use the flour to coat each filet lightly. TIP: Dredging must be done at the last minute to ensure a crisp coating.

In a large skillet, melt about 3 tablespoons of the butter with the oil over medium heat.

When the butter foam has subsided, slip the fillets into the skillet. Sauté over medium- to medium-high heat until lightly golden, about 1 minute on each side, depending on the thickness of the fillets, turning them only once. Transfer to a heated platter and reduce the heat to medium-low. Add the capers, garlic, chili, anchovy paste, and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and 1 tablespoon of butter to create a smooth sauce. Stir in the parsley and taste. Season with salt and pepper, if needed.

Remove the pan from the heat and pour the sauce over the fish. Serve immediately.

Make sure you check out what the other Gutsy Cooks chose to do on their own Saturday here.