Lemon-Caper Tilapia

with Zucchini & Pepper Orzo

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
15 Smart Points

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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Lemon-Caper Tilapia with Zucchini & Pepper Orzo
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instructions
Prepare the ingredients:
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. 

Cook the pasta:
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. 

Cook & finish the vegetables:
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. 

Cook the fish:
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. 

Make the pan sauce:
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. 

Finish the pasta & serve your dish:
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!

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Prepare the ingredients:
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. 

Cook the pasta:
Cook & finish the vegetables:
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. 

Cook the fish:
Make the pan sauce:
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!

Finish the pasta & serve your dish: