Tilapia Fish with Lemon Sauce

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.