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

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 Kristen Evans Dittami , May, 2011