Baked Tilapia with Lemon Caper Sauce


3 tablespoons butter, softenend
1/8 teaspoon paprika
dash of nutmeg
1 pound fresh caught tilapia (or other white-fleshed fish)
2 tablespoons dry white wine (I used cooking wine)
2 tablespoons capers
1 teaspoon chopped parsley
1 teaspoon chopped chives
2 teaspoons fresh lemon juice
Salt and black pepper to taste


Preheat oven to 350°.  Combine 1 tablespoon butter, paprika, and nutmeg. Rub the mixture over fish. Place the fish in a baking dish. Pour wine into baking dish.  Cover tightly with a lid or aluminum foil and bake until firm and opaque throughout, 20 to 25 minutes. 
While fish is cooking sauté remaining butter in a small saucepan. Add capers, parsley, chives, lemon juice, salt and pepper. Bring to a simmer and cook 5 minutes more. Pour the sauce over the fish.