Tilapia with Caper-Parsley Sauce

By Mague

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realsimple.com

February 16, 2013

Ingredients

• 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
Adapted from keyingredient.com

Preparation

Step 1

Directions

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.

By Kristen Evans Dittami , May, 2011

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.

By Kristen Evans Dittami , May, 2011