Tilapia Piccata with Orzo, Zucchini & Sweet Peppers
Family Friendly

Tilapia Piccata

with Orzo, Zucchini & Sweet Peppers

25 MIN
4 Servings
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
    • with Tilapia

    From the Test Kitchen

    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—also known as piccata. It’s all served over a tender bed of orzo tossed with sautéed vegetables and just a touch of smooth crème fraîche that brings it all together.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
    fresh
    ingredients
    Tilapia Piccata with Orzo, Zucchini & Sweet Peppers
    Title
    • 4 Tilapia Fillets
    • ½ lb Orzo Pasta
    • 1 bunch Parsley
    • 2 cloves Garlic
    • 1 Lemon
    • 2 Zucchini
    • 4 oz Sweet Peppers
    • 1 oz Salted Butter
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Tilapia Piccata

    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. 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.

    Cook the pasta
    Cook the vegetables & finish the pasta
    3 Cook the vegetables & finish the pasta

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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, 2 to 3 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.

    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned (if the pan seems dry, add a drizzle of olive oil before flipping). 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 sauce over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish & serve your dish
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