Tilapia Piccata with Orzo, Tomatoes & Sweet Peppers
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Tilapia Piccata

with Orzo, Tomatoes & Sweet Peppers

Group Created with Sketch. 30 min myWW™
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
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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. It’s all served over a bed of orzo pasta studded with sautéed vegetables and finished with a bit of creamy fromage blanc.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
16 green SmartPoints®
15 blue SmartPoints®
15 purple SmartPoints®

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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
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. Stir to combine. Taste, then season with salt and pepper if desired. 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. Stir to combine. Taste, then season with salt and pepper if desired. 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.