Tilapia in Simple Artichoke and Caper Sauce with Roasted Potatoes

This is a relatively simple dish to prepare on a week night.  The roasting of the potatoes is what takes the longest.  So if you are in more of a hurry, substitute a rice that cooks in 20 minutes total and the whole meal could be made in less than 30 minutes.

Given the amount of artichoke hearts, the best option is to buy a bag of frozen artichoke hearts.  It saves a lot of time and prep versus starting with fresh whole artichokes, and is much less expensive than the marinated artichoke hearts that are sold in jars.

Tilapia in Simple Artichoke and Caper Sauce
Ingredients

• 5 - 6 fillets of Tilapia (rinsed under cold water and patted dry)
• 3 tablespoons unsalted butter
• 3/4 cup of white wine
• 1 bag of frozen artichoke hearts (defrost artichoke hearts under running water)
• 1 handful of capers (rinsed and drained)
• 1 large handful of flat-leaf Italian parsley (rinse parsley under cold water and shake off excess water. pick leaves off of stems--discard stems; rough chop parsley)
• 1 lemon (cut in half to squeeze lemon juice)
• 1 cup of flour (for coating fish)

Method
Sprinkle gray sea salt and fresh cracked black pepper on both sides of each Tilapia filet.  Lightly coat both sides of filet with flour, shaking off any excess flour.  Melt 2 tablespoons of butter in a large, non-stick skillet over medium high heat.  Once butter starts to bubble and turn a little brown, place as many filets as will comfortably fit in a single layer in the skillet.  Saute each side of the filets until golden brown and flesh is no longer translucent (work in batches setting aside cooked filets on a clean plate; squeeze fresh lemon juice from one half of the lemon on the filets as you set them aside).  After all the fish is cooked and no longer in the skillet, add the artichoke hearts, capers, and wine to the skillet.  Bring the mixture to a boil (may need to turn heat up some) and boil for 1 to 2 minutes to cook out alcohol and reduce liquid some; use a wooden spoon to scrap up any brown bits and mix into the liquid while it's cooking.  Turn off heat and stir in parsley, fresh squeezed juice from the remaining lemon half, and 1 tablespoon of butter.  Serve fish on plate and spoon artichoke and caper sauce of each serving.

Roasted Potatoes in Dill Sauce
Ingredients

• Fingerling or Yukon Gold potatoes (clean and cut off any impurities; cut into bite-size chunks; get enough potatoes to produce about 1 cup per person to be served)
• 3/4 cup of greek yogurt
• 3 tablespoons of dijon mustard
• 1/3 cup worth of fresh dill (rinse under cold water; pick fronds from stems, discarding stems; roughly chop)

Method
Preheat oven to 365 degrees (F). Sprinkle gray sea salt, fresh cracked black pepper, and about 1/3 of the prepared dill over potatoes.  Place potatoes in a single layer on a baking sheet lined with a silpat (silicon baking mat) or a lightly oiled piece of aluminum foil.  Roast in oven for 40 - 50 minutes until potatoes achieve some golden coloring and appear completely cooked.  In a mixing bowl, combine yogurt, mustard, and remaining dill.  Spread mixture over potatoes and toss well until potatoes are well coated.