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Prep Time
5 mins
Total Time
15 mins


1/4 cup
sour cream
60 mL
2 tbsp
mayonnaise style dressing
30 mL
1 tbsp
chopped fresh dill and fresh chives
15 mL
1 tbsp
chopped fresh chives
15 mL
1 tsp
finely chopped capers
5 mL
1 lb
fresh boneless, skinless tilapia fillets
500 g
1/2 tsp
each salt and pepper
2 mL
2 tbsp
flour (approx.)
30 mL
2 tsp
unsalted butter
10 mL


Step 1

Grate one half of the lemon to measure 1 tsp (5 mL) of zest. Cut the lemon in half; juice the grated half to measure 1 tsp (5 mL) of juice. Cut the remaining lemon piece into four wedges and set aside. Stir the sour cream with the mayonnaise, dill, chives, capers, lemon zest and juice until well combined. Reserve.

Step 2

Cut the fish into 4 individual portions (if necessary). Season evenly with salt and pepper. Lightly coat each piece of fish in flour, shaking off excess.

Step 3

Heat butter in a large non-stick skillet set over medium-high heat. Add fish and cook for about 2 min. per side or until it is golden and flakes when gently tested with a fork. Serve each piece of fish with a dollop of the sour cream mixture and a lemon wedge.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
9 g
Saturated Fat:
3 g
4 g
15 mg
24 g
390 mg
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