Meal Kit

Tilapia Puttanesca

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
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
    12 oz. Tilapia Fillets
  • Info
    2 tsp. White Miso Paste
  • 14 oz. Diced Tomatoes, Canned

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Mixing Bowl

Cooking Guidelines

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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