Tilapia with rosemary, lemon, and capers

-2 Tilapia fillets
-1 Lemon
- 2 T Capers
- Olive Oil
-1/4 C sherry
- Rosemary Sprigs
- Garlic

This was quick and tasty:

Preheat the oven to 350 ish.
Heat olive oil in a nonstick skillet. Add rosemary sprigs and sliced and mushed garlic. Remove the garlic when it is golden, Reserve the rosemary sprigs.
Place fillets in the skillet. Turn after 2 or three minutes - put a rosemary sprig under each fillet after turning.
Add juice from half the lemon, sherry, capers.
Cover the skillet and put it in the oven for 8 minutes.
Remove the skillet from the oven, remove the fillets to a dish and cover. Place the skillet over a medium flame to reduce the liquid. Add juice from the other half of the lemon.

Plate the fillets over rice (see curried rice recipe) and drizzle with pan sauce.