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Tilapia Piccata with Snap Peas
- Vegetable oil cooking spray
- 4 U.S.-farmed tilapia fillets (5 ounces each)
- 1 teaspoon salt, divided
- 1/2 cup fresh lemon juice
- 4 teaspoons capers
- 12 ounces snap peas
- 1 pound red potatoes, cut into 1/2-inch pieces
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 cup white wine, divided
- 1 lemon, cut into 4 wedges
Directions:View on Epicurious
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