Tilapia With Caper-Parsley Sauce

tilapia-caper-parsley
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 444 calories
    • Calories 163 calories from fat
    • 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

Ingredients

  1. Check 1 1/2pounds fingerling or new potatoes, halved
  2. Check 1tablespoon olive oil, plus more if needed
  3. Check kosher salt and black pepper
  4. Check 4 6-ounce tilapia fillets, split lengthwise
  5. Check 4 1/2tablespoons cold unsalted butter
  6. Check 1cup dry white wine
  7. Check 2tablespoons capers
  8. Check 1/4cup 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.