Italian-Style Poached Tilapia with Sweet Peppers, Zucchini & Yellow Tomatoes

Italian-Style Poached Tilapia

with Sweet Peppers, Zucchini & Yellow Tomatoes

30 MIN
2 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This sophisticated dish features delicately flaky tilapia fillets, which are added to a vibrant broth made with specialty yellow tomatoes to cook—a technique called shallow-poaching that yields incredibly flavorful results. It’s all garnished with briny Castelvetrano olives, a Sicilian variety prized for its bright color and buttery flavor.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

See Plans
  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place the tomatoes in a bowl; gently break apart with your hands.

Cook the vegetables & make the broth:
2 Cook the vegetables & make the broth:

In a large, high-sided pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. 

Cook the fish:
3 Cook the fish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on top of the cooked vegetables and broth. Loosely cover the pan with foil. Cook on medium-high 10 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Add the vinegar; carefully stir to combine. 

Prepare the olives & serve your dish:
4 Prepare the olives & serve your dish:

While the fish cooks, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Serve the cooked vegetables and broth topped with the cooked fish. Garnish with the chopped olives. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the vegetables & make the broth:

In a large, high-sided pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. 

Cook the vegetables & make the broth:
Cook the fish:
3 Cook the fish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on top of the cooked vegetables and broth. Loosely cover the pan with foil. Cook on medium-high 10 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Add the vinegar; carefully stir to combine. 

4 Prepare the olives & serve your dish:

While the fish cooks, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Serve the cooked vegetables and broth topped with the cooked fish. Garnish with the chopped olives. Enjoy! 

Prepare the olives & serve your dish:
Browse Steps
1 of 4