Tilapia with caper-parsley sauce recipe

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  • Yield: 4 Servings
  • Total Time: 45 Minutes

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
How to Make It
  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.
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