1 cup Basmati rice1 1/2 cup water 1/3 cup shelled peas 1/2 teaspoon salt 1 tablespoon olive oil 1/2 medium onion 1/2 cup white wine 1/2 teaspoon ground black pepper 6 tablespoons cold butter 1 1/2 tablespoon capers, rinsed 1/4 cup minced lemon verbena leaves 1 3/4 pound tilapia fillets salt and pepper olive oil

Bring rice, water, peas, salt, and olive oil to a boil in a medium sauce pan. Stir once, cover with a lid and reduce heat to low. Cook for 20 minutes then turn off heat. Let rice rest for at least five minutes.

Meanwhile, thinly slice onion crosswise. In a small saucepan combine onion, black pepper and white wine. Bring to a simmer and cook down until only 1 tablespoon liquid remains. Set aside.

Heat oven to 200 degrees F. Lightly oil a baking sheet and place on a rack in the oven. Season all fish fillets on both sides with salt and pepper.

Heat a couple of tablespoons of olive oil in a large non-stick saute pan. Working with 2-3 fillets at a time, cook tilapia for about two minutes per side until browned and just cooked through. Transfer fish to warm oven to hold. Repeat with remaining fish scraping out browned bits and adding more oil between batches. When ready to serve, reheat wine and onions over medium low heat.

Cut cold butter into pieces. Whisk butter in a bit at a time to form a sauce. When all butter has been incorporated, remove from heat and stir in capers, lemon verbena and a pinch of salt. Fluff rice with a fork and divide among four plates. Top rice with tilapia and spoon sauce over the fish. Serve with a green salad or vegetable for a complete meal.

recipe from cdkitchen.com