Lemon-Caper Tilapia

with Zucchini & Pepper Orzo

30 MIN

15 SmartPoints®

2 Servings

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From the Test Kitchen

We’re giving flaky tilapia fillets a bright lift by cooking them in the pan with a rich butter sauce that highlights fresh lemon juice and briny capers—an easy take on classic Italian piccata. It’s all served over a bed of tender orzo pasta studded with sautéed vegetables and finished with a bit of cooling fromage blanc.

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

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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tilapia Fillets
4 oz Orzo Pasta
1 Zucchini
1 Lemon
4 oz Sweet Peppers
2 cloves Garlic
2 Tbsps Butter
1 bunch Parsley
2 Tbsps Fromage Blanc
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Tbsp Capers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a medium pot 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. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Cook the pasta:

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

3 Cook & finish the vegetables:

While the pasta cooks, in a medium 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 the vegetables are slightly softened. Transfer to the pot of cooked pasta and stir to combine. Cover to keep warm. Wipe out the pan.

4 Cook the fish:

Pat the fish 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until browned. Flip and cook 2 minutes.

5 Make the pan sauce:

To the pan, add the butter, capers, and the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta and vegetables, add the fromage blanc 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 fish and pan sauce. Garnish with the chopped parsley. Enjoy!