Tilapia Puttanesca

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Soy

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A note about serious food allergies

Umami oh my! Olives, capers, miso, and tomatoes form a rockstar quartet, infusing this dish with umami - that pleasantly savory flavor we all know and love. In this dish, we prepare tilapia fillets in a simple fashion to be the vehicle for a savoury puttanesca sauce. An arugula salad dressed with lemon and olive oil is a stellar accompaniment to a dish bursting at the seams with flavor.

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Garlic Cloves
  • 4 Parsley Sprigs
  • 1½ oz. Pitted Kalamata Olives
  • ⅕ oz. Capers
  • 1 Lemon
  • 2 oz. Baby Arugula
  • Info
    2 Tilapia Fillets
  • Info
    2 tsp. Miso Paste - Gluten-Free
  • 14 oz. Diced Tomatoes, Canned
  • Nutrition (per serving)

  • Calories
    426
  • Carbohydrates
    14g
  • Fat
    24g
  • Protein
    46g
  • Sodium
    1226mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Peel and dice red onion into ½" pieces. Mince garlic cloves. Stem and mince parsley. Roughly chop Kalamata olives and capers. Zest and halve lemon.

  • Step 2 - Prepare the Tilapia
    2

    Prepare the Tilapia

    Rinse tilapia and pat dry. Cut the tilapia down the center line to make two fillets from each fish. Season with a pinch of salt and pepper and reserve on a towel-lined plate until ready to cook.

  • Step 3 - Cook the Tilapia
    3

    Cook the Tilapia

    Heat 1 tsp. of olive oil in a medium pan over medium heat. Add the tilapia fillets, working in batches if necessary. Brown on first side 4 minutes, flip and brown second side 3-4 more minutes, or until internal temperature reaches 145 degrees. Remove to a plate and keep warm. Wipe out pan and return to heat.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    In same pan used to cook fish, add 1 tsp. of fresh olvie oil. Add onions and garlic, cook 2 minutes. Add capers, olives, miso paste, and ½ cup water. Stir to incorporate and cook 3 more minutes. Add 1 cup of tomatoes, half the lemon zest and juice from half lemon, and simmer sauce 5 minutes. Add half of minced parsley, and season with a pinch of salt and pepper. Set aside.

  • Step 5 - Make the Salad
    5

    Make the Salad

    In a mixing bowl, combine arugula with juice from remaining lemon half, 2 tsp. extra virgin olive oil, and a pinch of salt and pepper. Toss salad gently and prepare to plate.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon a pool of the puttanesca sauce on the base of the plate. Cross two tilapia fillets on top. Serve arugula salad on the opposite side. Place one more spoonful of sauce over tilapia, and garnish with remaining parsley and lemon zest.