Seared Tilapia & Lemon-Caper Sauce

with Orzo, Zucchini & Peppers

35 MIN

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

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.

3 Cook & finish the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces and pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 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 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. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned.

5 Make the pan sauce

To the pan, add the butter, capers, verjus (carefully, as the liquid may splatter), and the juice of 2 lemon wedges. 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!