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20 minutes

Seared Tilapia & Fresh Tagliolini Piccata

with Toasted Almond, Radish & Lettuce Salad

Cooking time

20 minutes

Servings

2/4

Calories

870 /serving

Lemon, butter and capers form the holy trinity that belongs in a classic piccata sauce—and provide three easy reasons for its popular appeal. This week it’s going onto ribbons of fresh tagliolini, with a rich and zesty effect. The pasta underlies fillets of seared tilapia, which love that lemony combo just as much. Softness and crunch come in the form of a side salad made up of toasted almonds, rounds of radishes and delicate lettuce leaves.

We will send you:

  • 2 Tilapia fillets
  • 120g Radishes (or French radishes)
  • 2 Garlic cloves
  • 1 Lemon
  • 1 Boston lettuce
  • 20g Capers
  • 25g Almonds
  • 225g Fresh tagliolini
  • 30g Vegetable demi-glace
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Tilapia, Milk, Mustard, Almonds, Wheat

You will need:

Medium pot
Large pan
Zester
Strainer
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
15 g
Sodium
1300 mg
Total Carb
70 g
Sugars
4 g
Protein
49 g
Fibre
8 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Separate the lettuce leaves; tear the leaves. Thinly slice the radishes. Mince the garlic. Roughly chop the capers. In a large bowl, make the vinaigrette by combining ½ the lemon juice, a pinch of the garlic, 2 tbsp olive oil (double for 4 portions), a pinch of the spices and S&P.
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Boil the pasta
Add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Transfer to a bowl and reserve the pot.
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Toast the almonds
Heat a large, dry pan on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board. Once cool enough, roughly chop. Reserve the pan.
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Cook the tilapia
In the same pan, heat a drizzle of oil on medium-high. Pat the tilapia* dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through.
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Make the sauce & combine the pasta
Meanwhile, in the reserved pot, heat a drizzle of oil on medium-high. Sauté the lemon zest and remaining garlic, 30 sec. to 1 min., until fragrant. Add the capers, demi-glace, remaining lemon juice and spices, the reserved cooking water and S&P. Cook, stirring frequently, 2 to 3 min., until thickened. Add the pasta and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pasta is coated.
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Make the salad & serve
To the bowl of vinaigrette, add the lettuce, radishes and ½ the almonds; toss well. Divide the pasta between your plates. Top with the tilapia. Garnish with the remaining almonds. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.