Tilapia Piccata with Orzo, Zucchini & Sweet Peppers
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Tilapia Piccata

with Orzo, Zucchini & Sweet Peppers

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 530 Cals/serving
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For an easy take on classic Italian piccata, we’re cooking flaky tilapia in a lemony butter sauce cooked with capers. It’s a bright finish to a simple bed of orzo pasta, tossed with verdant bites of zucchini.

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Tilapia Piccata with Orzo, Zucchini & Sweet Peppers
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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 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. 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 lemon crosswise; squeeze the juice into a bowl, straining out the seeds. 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:

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 5 minutes, or until slightly softened. Turn off the heat. Transfer the cooked vegetables to the pot of cooked pasta. Add the crème fraîche and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan used to cook the vegetables.

Coat the fish:
4 Coat the fish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. On a large plate, combine the flour and spice blend. Working one piece at a time, thoroughly coat the seasoned fish in the flour mixture. Transfer to a separate plate (shaking off any excess coating).

Cook the fish & make the sauce:
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. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until browned. Add the butter, capers, verjus (carefully, as the liquid may splatter), and lemon juice. Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is cooked through. Turn off the heat.

Serve your dish:
6 Serve your dish:

Serve the cooked fish with the finished pasta. Top the fish with sauce. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 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. 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 lemon crosswise; squeeze the juice into a bowl, straining out the seeds. 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:

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 5 minutes, or until slightly softened. Turn off the heat. Transfer the cooked vegetables to the pot of cooked pasta. Add the crème fraîche and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan used to cook the vegetables.

4 Coat the fish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. On a large plate, combine the flour and spice blend. Working one piece at a time, thoroughly coat the seasoned fish in the flour mixture. Transfer to a separate plate (shaking off any excess coating).

Coat the fish:
Cook the fish & make the sauce:
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. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until browned. Add the butter, capers, verjus (carefully, as the liquid may splatter), and lemon juice. 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 sauce. Garnish with the chopped parsley. Enjoy!

Serve your dish: