Tilapia With Caper-Parsley Sauce
Serves 4|
Hands-On Time:
10m
|
Total Time:
45m
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
- 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.
- 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.
- 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.
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
To prevent the sauce from separating, make sure your butter is cold when you add it to the wine.
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