Tilapia Piccata

with Orzo, Tomatoes & Sweet Peppers

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 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.

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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fresh
ingredients
Tilapia Piccata with Orzo, Tomatoes & Sweet Peppers
Title
  • 2 Tilapia Fillets
  • 4 oz Orzo Pasta
  • 1 Lemon
  • 4 oz Sweet Peppers
  • 4 oz Grape Tomatoes
  • 2 Tbsps Butter
  • 2 cloves Garlic
  • 2 Tbsps Fromage Blanc
  • 1 bunch Parsley
  • 1 Tbsp Capers
  • 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 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. 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 the vegetables & finish the pasta:
3 Cook the vegetables & finish the pasta:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta; add the fromage blanc and the juice of 2 lemon wedges. Season with salt and pepper and stir to combine. Cover to keep warm. Wipe out the pan. 

Start the fish:
4 Start 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. 

Finish the fish & serve your dish:
5 Finish the fish & serve your dish:

To the pan, add the butter, capers, and the juice of the remaining 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. Serve the finished fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

* An instant-read thermometer should register 145°F. 

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Prepare the ingredients:
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. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. 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 the vegetables & finish the pasta:
3 Cook the vegetables & finish the pasta:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta; add the fromage blanc and the juice of 2 lemon wedges. Season with salt and pepper and stir to combine. Cover to keep warm. Wipe out the pan. 

4 Start 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. 

Start the fish:
Finish the fish & serve your dish:
5 Finish the fish & serve your dish:

To the pan, add the butter, capers, and the juice of the remaining 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. Serve the finished fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

* An instant-read thermometer should register 145°F.