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Tilapia With Caper-Parsley Sauce

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1 1/2 pounds fingerling or new potatoes, halved

1 tablespoon olive oil, plus more if needed

kosher salt and black pepper

4 6-ounce tilapia fillets, split lengthwise

4 1/2 tablespoons cold unsalted butter

1 cup dry white wine

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley

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