INGREDIENTS
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1 1/2 pounds fingerling or new potatoes, halved
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1 tablespoon olive oil, plus more if needed
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kosher salt and black pepper
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4 6-ounce tilapia fillets, split lengthwise
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4 1/2 tablespoons cold unsalted butter
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1 cup dry white wine
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2 tablespoons capers
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1/4 cup chopped fresh flat-leaf parsley