master

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—an easy take on classic Italian piccata. It’s all served over a bed of tender orzo pasta studded with sautéed vegetables and finished with a bit of cooling fromage blanc.

Ethan Mick

with Orzo, Zucchini & Peppers

Seared Tilapia & Lemon-Caper Sauce

Tilapia Fillets

Orzo Pasta

Zucchini

Sweet Peppers

Lemon

Garlic

Parsley

Butter

Fromage Blanc

Capers

Verjus Blanc

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

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**. Quarter and deseed the **lemon**. Roughly chop the **parsley** leaves and stems.

Prepare the ingredients:

Add the **pasta** to the pot of boiling water and cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta:

While the pasta cooks, in a medium 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** and stir to combine. Cover to keep warm. Wipe out the pan.

Cook & finish the vegetables:

Pat the **fish** dry with paper towels; season on both sides with salt, pepper, and enough of the **spice blend** to coat (you may have extra). In the same pan, heat **2 teaspoons of olive oil** on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned.

Cook the fish:

To the pan, add the **butter**, **capers**, **verjus** (carefully, as the liquid may splatter), and **the juice of 2 lemon wedges**. Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat.

Make the pan sauce:

To the pot of** cooked pasta and vegetables**, add the **fromage blanc **and **the juice of the remaining lemon wedges**; stir to combine. Taste, then season with salt and pepper if desired. Serve the **finished pasta** topped with the **cooked fish** and **pan sauce**. Garnish with the **chopped parsley**. Enjoy!