Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Lemon-Caper Tilapia
with Orzo, Zucchini & Tomatoes
25 MIN
2 Servings
From the Test Kitchen
We’re giving flaky tilapia fillets a rich lift by cooking them in the pan with a silky butter sauce that highlights fresh lemon juice and briny capers—an easy take on classic Italian piccata. It’s a bright finish to a bed of tender orzo pasta tossed with sweet tomatoes and verdant zucchini.
14 Points value per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
600 Calories Or Less
-
NutritionPER SERVING
-
Calories560 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Tilapia Fillets
-
4 oz Orzo Pasta
-
1 Zucchini
-
4 oz Grape Tomatoes
-
2 cloves Garlic
-
1 oz Salted Butter
-
1 Tbsp Capers
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
1 Lemon
-
2 Tbsps Crème Fraîche
step-by-step
instructions
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; cut crosswise into 1/2-inch pieces. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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 halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Turn off the heat. Transfer to the pot of cooked pasta and stir to combine. Cover to keep warm. Wipe out the pan.
4
Cook the tilapia & make the pan sauce
Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until browned. Flip and cook 2 minutes. Add the butter, capers, and the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the pasta & serve your dish
To the pot of cooked pasta and vegetables, add the crème fraîche and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked tilapia and pan sauce. Enjoy!
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; cut crosswise into 1/2-inch pieces. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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 halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Turn off the heat. Transfer to the pot of cooked pasta and stir to combine. Cover to keep warm. Wipe out the pan.
4
Cook the tilapia & make the pan sauce
Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until browned. Flip and cook 2 minutes. Add the butter, capers, and the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the pasta & serve your dish
To the pot of cooked pasta and vegetables, add the crème fraîche and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked tilapia and pan sauce. Enjoy!
Tips from Home Chefs