Tilapia Piccata with Orzo, Zucchini & Sweet Peppers
Customer Favorite

Tilapia Piccata

with Orzo, Zucchini & Sweet Peppers

35 MIN
4 Servings
Wellness at Blue Apron
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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.
14 green SmartPoints®
13 blue SmartPoints®
13 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Tilapia Piccata with Orzo, Zucchini & Sweet Peppers
Title
  • 4 Tilapia Fillets
  • ½ lb Orzo Pasta
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 Lemon
  • 2 Zucchini
  • 1 bunch Parsley
  • 2 Tbsps Butter
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Capers
  • 2 Tbsps All-Purpose Flour
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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.

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

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the 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 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. 

Coat the fish:
4 Coat the fish:

Meanwhile, on a large plate, combine the flour and spice blend. Pat the fish dry with paper towels; season with salt and pepper on both sides. 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). 

Cook the fish & serve your dish:
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 (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!

* An instant-read thermometer should register 145°F.

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 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the 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 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 Coat the fish:

Meanwhile, on a large plate, combine the flour and spice blend. Pat the fish dry with paper towels; season with salt and pepper on both sides. 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). 

Coat the fish:
Cook the fish & serve your dish:
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 (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!

* An instant-read thermometer should register 145°F.

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