Tilapia With Caper-Parsley Sauce

By sassy47

Ingredients

• 1 1/2 pounds
• fingerling or new potatoes, halved
• 1 tablespoon
• olive oil, plus more if needed
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 4 1/2 tablespoons
• cold unsalted butter
• 1 cup
• dry white wine
• 2 tablespoons
• capers
• 1/4 cup
• chopped fresh flat-leaf parsley

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
Meanwhile, season the tilapia with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 1/2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Transfer to a plate and tent with foil to keep warm.
Add the wine to the skillet and cook over medium-high heat until reduced by half, 2 to 3 minutes. Remove from heat and whisk in the remaining 3 tablespoons of butter, plus the capers and parsley. Serve with the tilapia and potatoes.