Tilapia With Caper-Parsley Sauce

Tilapia With Caper-Parsley Sauce
Charles Masters
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Serves 4
preparation
10
minutes
cooking
45
minutes

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

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
  2. Meanwhile, season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1½ 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.
  3. 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.
Kristen Evans Dittami
April 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 163
  • Fat 18 g
  • Sat Fat 9 g
  • Cholesterol 103 mg
  • Sodium 488 mg
  • Protein 37 g
  • Carbohydrate 30 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 53 mg
What does this mean? See Nutrition 101.

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