Tilapia With Caper-parsley Sauce
The recipe Tilapia With Caper-parsley Sauce can be made in around 47 minutes. This recipe serves 45. Watching your figure? This gluten free, fodmap friendly, and pescatarian recipe has 44 calories, 3g of protein, and 2g of fat per serving. For 49 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 13 people found this recipe to be delicious and satisfying. Head to the store and pick up capers, dry white wine, unsalted butter, and a few other things to make it today. It is brought to you by Real Simple. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). Similar recipes include Flounder with Parsley & Caper Sauce, Broiled Tilapia With Tomato Caper Sauce, and Fish Cakes With Caper-parsley Sauce.
Servings: 45
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 Tbsps capers
1 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley
kosher salt and black pepper
1 1/2 lbs fingerling or new potatoes, halved
1 Tbsp olive oil, plus more if needed
4 6-oz tilapia fillets, split lengthwise
4 1/2 Tbsps cold unsalted butter
Equipment:
baking sheet
oven
frying pan
aluminum foil
whisk
Cooking instruction summary:
Directions Heat oven to 450 F. On a rimmed baking sheet, toss the potatoes with the oil, teaspoon salt, and teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.Meanwhile, season the tilapia with teaspoon salt and teaspoon pepper. Heat 1 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.
Step by step:
1. Heat oven to 450 F. On a rimmed baking sheet, toss the potatoes with the oil, teaspoon salt, and teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.Meanwhile, season the tilapia with teaspoon salt and teaspoon pepper.
2. Heat 1 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.
3. Transfer to a plate and tent with foil to keep warm.
4. Add the wine to the skillet and cook over medium-high heat until reduced by half, 2 to 3 minutes.
5. Remove from heat and whisk in the remaining 3 tablespoons of butter, plus the capers and parsley.
6. Serve with the tilapia and potatoes.
Nutrition Information:
covered percent of daily need
