tilapia piccata w/ snap peas

It's been awhile since I've made a good, new fish recipe. Everytime I'm hungry for some tasty fish, I resort back to the dijon mustard salmon recipe from awhile back. It's delicious, but every now and then you need to try something new. Tonight I tried a new tilapia recipe, it was very subtle, but the snap peas really made it light and fresh. And it took all of 25 minutes, start to finish. Here's what you'll need:

• 1 tilapia fillet
• 1 teaspoon salt, divided
• 2 tablespoons cup fresh lemon juice
• 1 teaspoon capers
• 6 ounces snap peas
• 1 red potato, cubed pieces
• 1 tablespoon butter
• 2 tablespoons white wine

Preheat your oven to 350 degrees. Take a large piece of tin foil and coat with cooking spray. Season the tilapia with 1/2 teaspoon salt and place the fillet in center of foil. Sprinkle the fillet with lemon juice and capers. Toss the snap peas with potatoes and remaining 1/2 teaspoon salt place into packet. Dot the fillet with 1 tablespoon butter. Fold the foil to close and crimp 2 sides of the packet, leaving 1 side open. Pour in the wine and crimp the third side of packet to seal and place in the oven. Cook 15 minutes and then open up the tin foil and broil another couple of minutes, until the tilapia flakes easily with a fork.

Bon Chappétit!