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Tilapia Piccata
with Orzo, Zucchini & Sweet Peppers
35 minWellness at Blue Apron
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4 Servings
- Est. 540 Cals/serving
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Tonight, we’re coating mild tilapia with a blend of flour and aromatic seasonings, then cooking it in a rich, bright, caper-studded sauce. The dish is complete with a family-friendly medley of orzo and sautéed veggies.
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fresh
ingredients
Title
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4 Tilapia Fillets
- ½ lb Orzo Pasta
- 1 bunch Parsley
- 1 Tbsp Capers
- 2 Tbsps Verjus Blanc
- 2 Tbsps Butter
- 4 oz Sweet Peppers
- 2 cloves Garlic
- 2 Tbsps Crème Fraîche
- 2 Zucchini
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⅓ cup Tilapia Seasoning Blend (All-Purpose Flour, Dried Parsley, Ground Yellow Mustard, & Smoked Paprika)
- 1 Pink Lemon
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Halve the lemon; squeeze the juice into a bowl, straining out any seeds. 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.
3
Cook the vegetables & finish the pasta:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the crème fraîche and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Coat the fish:
Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoning blend on a plate. Thoroughly coat the seasoned fish in the seasoning blend. Transfer to a separate plate (tapping off any excess coating).
5
Cook the fish & make the sauce:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the capers, butter, verjus, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is cooked through. Turn off the heat.
6
Serve your dish:
Serve the cooked fish with the finished pasta. Top the fish with the sauce. Garnish with the chopped parsley. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Halve the lemon; squeeze the juice into a bowl, straining out any seeds. 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.
3
Cook the vegetables & finish the pasta:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the crème fraîche and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Coat the fish:
Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoning blend on a plate. Thoroughly coat the seasoned fish in the seasoning blend. Transfer to a separate plate (tapping off any excess coating).
5
Cook the fish & make the sauce:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the capers, butter, verjus, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is cooked through. Turn off the heat.
6
Serve your dish:
Serve the cooked fish with the finished pasta. Top the fish with the sauce. Garnish with the chopped parsley. Enjoy!
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