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Tilapia Piccata
with Orzo, Zucchini & Sweet Peppers
25 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 brightened with briny capers. It’s a zesty finish to a simple bed of orzo pasta, tossed with bites of zucchini and peppers.
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NutritionPER SERVING
-
Calories540 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Tilapia Fillets
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½ lb Orzo Pasta
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2 cloves Garlic
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1 Lemon
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4 oz Sweet Peppers
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2 Zucchini
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1 bunch Parsley
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2 Tbsps Butter
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2 Tbsps Crème Fraîche
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1 Tbsp Capers
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2 Tbsps All-Purpose Flour
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
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. 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. 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 thoroughly 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 seasoned flour. Transfer to a separate plate (shaking off any excess coating).
5
Cook the fish & serve your dish:
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 browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cooked fish (including any sauce from the pan) over the finished pasta. Garnish with the chopped parsley. Enjoy!
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. 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. 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 thoroughly 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 seasoned flour. Transfer to a separate plate (shaking off any excess coating).
5
Cook the fish & serve your dish:
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 browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cooked fish (including any sauce from the pan) over the finished pasta. Garnish with the chopped parsley. Enjoy!
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