If you’re like me, dinner is a nightly struggle to figure out what to make, and then actually make it.  I try to plan ahead, but that doesn’t always happen.  When I do have something planned, I like for it to be as fast and easy as possible.  I usually get home from work at the traditional dinner time, so if I want any time to work or spend time with my kids, I can’t spend an hour and a half making dinner.  This is one of my go-to recipes for white fish.  It’s fast and delicious, and healthy.


  • 1-2 lbs of any white fish (tilapia works well) or catfish
  • 1 c white wine (cheap is good for this)
  • 1/4 to 1/2 cup lemon juice
  • Long pasta (spaghetti or linguine)
  • 1/3 c capers
  • 2 Tbsp butter
  • 1/2 c flour

For Squash

  • 1 lb Yellow squash
  • 2 Tbsp Olive oil
  • 1/2 tsp garlic powder
  • Salt and Pepper to taste

To prepare squash – cut into 1/2 inch rounds
Heat olive oil in pan and add squash

Sprinkle with salt, pepper and garlic powder
Saute on med-low until softened and browned, but not limp.  Remove to heated plate to keep warm while finishing fish.

While squash is cooking, prep and cook fish and pasta

Put on 4-6 qts of water to boil, salting the water

Once boiling, add pasta and cook according to box directions

Dredge fish in flour.

Melt butter in non-stick frying pan.

Saute fish a few minutes on each side until golden brown.

Add lemon juice and white wine and cook down.

At the end, just before plating, add capers.

Drain pasta.

To plate, put a serving of pasta on plate, put fish on top, and some squash on the side.

I love fish, and this is my favorite way to prepare whitefish.  It’s quick, fairly easy and delicious.  Plus, since you’re only using 2 tbsp of butter for the entire thing, it’s pretty good for you!  That’s a win in my book.