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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
I've done Piccata a number of ways, but this version with a simple sautéed piece of fish is a light, bright and delicious meal for any dinner table.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Pasta
Once water is boiling, add 2 tsp. salt and pasta and cook until al dente, 8-10 minutes.
Reserve 11/2 cups pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe.
Prepare the Ingredients
Halve lemon widthwise. Cut one half into wedges and the other half into thin slices.
Core tomato and cut into 1/4" dice.Halve and peel onion. Mince halves.Pat tilapia dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Cook the Fish
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Let oil heat, 3 minutes.
Place flour on a plate and spread into an even layer. Transfer tilapia to plate with flour. Lightly dredge, coating both sides completely.Shaking off any excess flour, gently place tilapia in hot pan. Cook until browned and tilapia reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side.Remove from burner. Transfer tilapia to a plate and tent with foil. Reserve pan; no need to wipe clean.
Start the Sauce
Return pan used to cook tilapia to medium heat.
Add 2 tsp. olive oil, butter, 1/3 cup onion (remaining is yours to use as you please!), and 1/4 tsp. salt to hot pan. Stir occasionally until onion is translucent, 2-4 minutes.Add wine, 1 cup pasta cooking water, mirepoix base, capers, 1/4 tsp. salt, and a pinch of pepper. Stir vigorously to combine, then bring to a simmer.Once simmering, add lemon slices. Stir occasionally until sauce is slightly thickened, 2-4 minutes.Carefully, top tilapia with lemon slices and 2 Tbsp. sauce (reserve remaining in pan for pasta). Keep pan over medium heat.
Finish Sauce, Add Pasta, and Finish Dish
Add tomato to hot pan with remaining sauce. Cook until tomato is warmed through, 30-60 seconds.
Stir in pasta until coated and warmed through, 1-2 minutes.If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Buon appetito!
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