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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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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.
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.
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.
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).
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.
Serve the cooked fish with the finished pasta. Top the fish with the sauce. Garnish with the chopped parsley. Enjoy!
Tips from Home Chefs
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