Tilapia with caper-parsley sauce recipe

Ingredients

• 1½ pounds fingerling or new potatoes, halved
• 1 tablespoon olive oil
• Kosher salt and black pepper
• 4 (6-ounce) tilapia fillets, split lengthwise
• 4½ tablespoons unsalted butter
• 1 cup dry white wine
• 2 tablespoons capers
• ¼ cup chopped fresh flat-leaf parsley

1. Toss the potatoes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast at 450°F, tossing once, until tender, 30 to 35 minutes.
2. Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. In batches, cook in 1½ tablespoons butter in a nonstick skillet over medium-high heat until cooked through, 2 to 3 minutes per side; remove.
3. Add the wine to skillet and reduce by half, 2 to 3 minutes. Whisk in the remaining 3 tablespoons of butter, the capers, and parsley. Serve with the tilapia and potatoes.