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Crispy Seared Tilapia & Fregola Sarda

with Fig-Caper Butter Sauce

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this sophisticated dish, golden brown tilapia and pearls of fregola sarda pasta are deliciously brought together by an irresistible pan sauce made from briny capers, smooth Dijon mustard, and sweet fig spread.

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instructions
Cook the pasta and kale:
1 Cook the pasta and kale:

Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 11 minutes. Add the kale and continue to cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the vinegar, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. 

Start the sauce:
2 Start the sauce:

In a bowl, combine the mustardfig spreadcapers, and 1/4 cup of water.

Coat the fish:
3 Coat the fish:

Once the pasta has been added to the pot, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). 

Cook the fish:
4 Cook the fish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the sauce and butter to the pan of reserved fond. Cook on medium, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Serve the finished pasta and kale topped with the cooked fish and finished sauce. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the pasta and kale:
1 Cook the pasta and kale:

Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 11 minutes. Add the kale and continue to cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the vinegar, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. 

2 Start the sauce:

In a bowl, combine the mustardfig spreadcapers, and 1/4 cup of water.

Start the sauce:
Coat the fish:
3 Coat the fish:

Once the pasta has been added to the pot, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). 

4 Cook the fish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the fish:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the sauce and butter to the pan of reserved fond. Cook on medium, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Serve the finished pasta and kale topped with the cooked fish and finished sauce. Enjoy!