Tilapia Piccata with Snap Peas

Ingredients

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Tilapia

  Fish, raw

  20 oz or 567g

• Salt

  Table

  1 tsp or 6g

• Lemon juice

  Raw

  8 tbsp or 120g

• Capers

  Canned

  4 tsp, drained or 12g

• Peas

  Edible-podded, raw

  3 cup, whole or 189g

• Butter

  Unsalted

  4 tbsp or 57g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Preheat the grill. For each serving, fold an 18-inch-long piece of foil in half, unfold, and coat the inside with cooking spray.
2. Season the tilapia fillets with half of the salt. Place one fillet in the center of one half of each piece of foil. Sprinkle each with lemon juice and capers.
3. Toss snap peas with potatoes and the remaining salt, and divide evenly among the packets. Dot each fillet with butter.
4. Fold the foil to close and crimp two sides of each packet, leaving one side open. Pour wine into each packet, then crimp the third side to seal. Place on the grill, close the lid, and cook until the packets are fully puffed, about 12 minutes.
5. Carefully cut the foil to open and serve with lemon wedges.