Lemon-Caper Tilapia with Orzo, Zucchini & Peppers

Lemon-Caper Tilapia

with Orzo, Zucchini & Peppers

35 MIN
4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
  • with Tilapia

    From the Test Kitchen

    For an easy take on classic Italian piccata, we’re cooking flaky tilapia in a lemony butter sauce cooked with capers. It’s a bright finish to a simple bed of orzo pasta, tossed with bites of verdant zucchini and crisp sweet peppers.

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    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
    fresh
    ingredients
    Lemon-Caper Tilapia with Orzo, Zucchini & Peppers
    Title
    • 4 Tilapia Fillets
    • ½ lb Orzo Pasta
    • 1 bunch Parsley
    • 2 cloves Garlic
    • 2 Zucchini
    • 1 Lemon
    • 2 oz Salted Butter
    • ½ lb Sweet Peppers
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Verjus Blanc

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the pasta
    Cook the vegetables & finish the pasta
    3 Cook the vegetables & finish the pasta

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of cooked pasta. Add half the butter and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned (if the pan seems dry, add a drizzle of olive oil before flipping). Flip and cook 2 to 3 minutes, or until lightly browned. Add the remaining butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish & serve your dish
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