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Seared Tilapia & Lemon-Caper Sauce

with Orzo, Zucchini & Peppers

  • 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
    Download

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.

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fresh
ingredients
Seared Tilapia & Lemon-Caper Sauce with Orzo, Zucchini & Peppers
Title
  • 2 Tilapia Fillets
  • 4 oz Orzo Pasta
  • 1 Zucchini
  • 4 oz Sweet Peppers
  • 1 Lemon
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 2 Tbsps Butter
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Capers
  • 1 Tbsp Verjus Blanc
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
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, 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. 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 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

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

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 slightly softened. Transfer to the pot of cooked pasta; 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 lightly browned. Flip and cook 2 to 3 minutes, or until browned.

Make the pan sauce:
5 Make the pan sauce:

To the pan, add the capers, verjus (carefully, as the liquid may splatter), and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined. 

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! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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, 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. 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 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:

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 slightly softened. Transfer to the pot of cooked pasta; 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 lightly browned. Flip and cook 2 to 3 minutes, or until browned.

Cook the fish:
Make the pan sauce:
5 Make the pan sauce:

To the pan, add the capers, verjus (carefully, as the liquid may splatter), and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined. 

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: