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Tilapia Piccata
with Orzo, Zucchini & Sweet Peppers
30 MIN
4 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories530 Cals (est.)
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fresh
ingredients
Title
-
4 Tilapia Fillets
- ½ lb Orzo Pasta
- 4 oz Sweet Peppers
- 2 cloves Garlic
- 1 Lemon
- 2 Zucchini
- 1 bunch Parsley
- 1 Tbsp Capers
-
2 Tbsps Verjus Blanc
- 2 Tbsps Butter
- 2 Tbsps Crème Fraîche
- 2 Tbsps All-Purpose Flour
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
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.
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).
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!
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.
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).
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!
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