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Tilapia With Caper-Parsley Sauce

Tilapia With Caper-Parsley Sauce
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 444Calories From Fat 163
  • Fat 18g
  • Sat Fat 9g
  • Cholesterol 103mg
  • Sodium 488mg
  • Protein 37g
  • Carbohydrate 30g
  • Sugar 2g
  • Fiber 3g
  • Iron 3mg
  • Calcium 53mg
What does this mean? See Nutrition 101 .

Quick Tip

Pat of butter
To prevent the sauce from separating, make sure your butter is cold when you add it to the wine.

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