In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pan-seared tilapia piccata over linguine with baby broccoli

Soy-Free, Pescatarian, Protein Plus

2 Servings, 830 Calories/Serving

25–40 Minutes

Our spin on the beloved Italian-American piccata features a bed of linguine topped with flaky tilapia fillets and a bright, tangy piccata sauce. A side of crisp-tender broccoli keeps the meal light.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces linguine
½ pound organic baby broccoli
1½ tablespoons capers
1 organic lemon
1 packet seafood broth concentrate
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
½ cup all-purpose flour
1 ounce shallot-garlic confit
2 tablespoons lemon-garlic herb butter

Nutrition per serving

Calories 830, Total Fat 30g (38% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 760mg (33% DV), Total Carb. 97g (35% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 49g
Contains: Milk, Fish (perch, tilapia), Crustacean Shellfish (shrimp), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the linguine

Bring a medium sauce pot of generously salted water to a boil. Add the linguine and cook until just tender, 9 to 11 minutes. Drain the linguine, then return the linguine to the pot and toss with 1 to 2 teaspoons oil to prevent sticking.

While the linguine is cooking, prepare the remaining ingredients and cook the tilapia.

Prep the remaining ingredients; cook the tilapia

Trim the root ends from the baby broccoli.
Rinse the capers.
Juice the lemon. [Juice both lemons.]
In a small bowl or cup, mix the seafood broth concentrate with ½ cup [1 cup] warm water and stir to combine.
Pat the tilapia dry with a paper towel; season with salt and pepper.

On a plate or in a shallow bowl, spread the flour. Dredge the tilapia in the flour, turning to coat; shake off any excess.

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the tilapia and cook until lightly browned, 3 to 4 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.

Cook the baby broccoli; make the piccata sauce

In the same pan used for the tilapia, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli, season with salt and pepper, and cook, turning once, until lightly browned and crisp-tender, 5 to 7 minutes. Transfer to a plate.

Reduce the heat to medium, add the shallot-garlic confit to the pan, and cook for 30 seconds, stirring occasionally. Stir in the capers and seafood broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the lemon-garlic herb butter and stir until melted into the sauce. Remove from the heat and stir in half the lemon juice. Season to taste with salt, pepper, and more lemon juice if desired.

Serve

Transfer the baby broccoli and linguine to individual plates. Top the linguine with the tilapia, spoon over the piccata sauce, and serve.

Kids Can!

Rinse the capers.
Juice the lemon.
Prepare the seafood broth.

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