Rating: 3.5 stars
153 Ratings
  • 5 star values: 42
  • 4 star values: 43
  • 3 star values: 40
  • 2 star values: 22
  • 1 star values: 6


Credit: Charles Masters

Recipe Summary test

10 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

444 calories; fat 18g; saturated fat 9g; cholesterol 103mg; sodium 488mg; protein 37g; carbohydrates 30g; sugars 2g; fiber 3g; iron 3mg; calcium 53mg.