capers + lemon + marjoram
The flavor combination of capers, lemon and marjoram was a pretty broad one to work with. I considered isolating the recipe options down to just these three ingredients but that just didn’t speak to me. When I thought about what went with these ingredients, the number one in common to me was fish. When I want a light summer dinner, I love a lemon pepper tilapia. I always go for my favorite lemon pepper seasoning – Shakin’ the Tree from Dizzy Pig Seasonings. I took the inspiration from the seasoning to work with whole ingredients, creating this baked tilapia with herby lemon caper sauce.
Lemon juice is a great way to add flavor and brightness without adding sodium or calories. Not to mention, if you are working towards protein goals, tilapia is a great bang for your buck! Did you know that standard 4 ounce tilapia fillet is around 130 calories and about 26 grams of protein? Tilapia is a relatively low calorie and lean source of protein. The addition of lemon, capers and dried marjoram in this recipe is a great way to amp up flavor with very few additional calories.
Additionally, this fish is a dream for a simple weeknight dinner. The prep for the fish comes together in 5 minutes and the fish only needs 15 minutes max to bake. Add some rice and a roasted green vegetable for a healthy, simple yet fulfilling dinner.
Pro tip! The recipe for the tilapia only uses the lemon juice – zest the lemon ahead of time to use in your rice or on your vegetable! Add the zest to the cooking liquid for your rice for a lemon scented rice or add to your vegetable after roasting for a fresh lemon flavor that ties the whole plate together.
Capers are well known for their use in two specific dishes: Chicken Piccata and Smoked Salmon/Lox bagels. Many other dishes incorporate capers, but these are probably the most popular. Cured unopened flower buds come from the Capparis spinosa plant, which grows primarily in the Mediterranean. I had no idea how laborious the picking process was until I researched it! Harvesters must pick capers by hand early in the morning, before they open, and based on their size. The most desirable size is nonpareille.
Capers are extremely bitter and inedible when first picked off the bush. They are typically sun-dried for a short time but then go through one of two different curing processes. They can either be cured through salt & water or white wine vinegar or packed in coarse salt. Either curing process takes several weeks, which causes a natural fermentation to occur. It breaks down the bitter compounds in the capers to create the capers we know and love.
In the culinary world, salt-cured is preferred as it interferes less with the pure caper flavor. However, if you do use these, you must rinse them before using or your dish will be intensely salty!
Historically, people have documented capers as far back as 2000 BC. Traditionally, they served both medicinal and culinary purposes. Healers used them to treat gas and digestive issues, as well as rheumatism. Capers transitioned from foragers’ food to a luxury item when Pope Pius X discovered them as his favorite in the 16th century. Who doesn’t enjoy a little food history with their lunch?
Marjoram doesn’t make an appear in my kitchen too often. Marjoram is an herb that is related to oregano, which makes a much more frequent appearance. Oregano has a more spicy bite to it, while marjoram is a little more delicate and floral. Similar to capers, marjoram is also indigenous to the Mediterranean region, hence part of the rationale behind this pairing!
So why do lemons, capers and marjoram work so well together? They all share a specific food chemical compound called terpenes. While each has their own individual compound within terpenes, they have a natural affinity to work well together!
These three also combine to work beautifully with fish – the lemon provides the acid, the capers provide the salt and the marjoram provides the earthly, floral notes. All of these when used in the correct balance don’t overwhelm the tilapia flavor.
capers + lemon + marjoram
Now it’s your turn! What would you make with this flavor combination? Tell me in the comments!
Printbaked tilapia with herby lemon caper sauce
this is a simple weeknight dinner that hits on both health and flavor!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 4-oz servings 1x
Ingredients
Instructions
Preheat oven to 350 degrees F. Spray glass baking dish with cooking spray and lay tilapia fillets into the dish. Season fillets generously with salt and ground black pepper.
In a small bowl, add lemon juice, marjoram and Dijon mustard, whisking to fully combine. Pour mixture over the tilapia, sprinkling capers evenly over dish.
Bake for 12-15 minutes or until fish flakes with a fork. Serve immediately
Notes
*Depending on the type of capers you are using, you will either need to rinse or drain them
- If using salt-cured capers, be sure to rinse the salt off before adding so you don’t over-salt your dish.
- If using brined capers, the rinsing isn’t necessary however be sure to drain the brining liquid off any capers you use.
Looking for other recipes that use capers, lemon or marjoram? Check out my other recipes below!
