Seared tilapia and lemon-caper sauce

Ingredients

• •4 oz orzo pasta, dried
• •2 tsp olive oil
• •1 zucchini, quartered and cut crosswise into 1/2-inch pieces
• •4 oz sweet peppers, cut off and discard stems, remove cores, then thinly slice lengthwise
• •2 clove garlic, peeled and roughly chopped
• •2 fillets tilapia
• •1 tbsp weeknight hero spice blend
• •2 tsp olive oil
• •2 tbsp butter
• •1 tbsp capers
• •1 lemon, halved
• •2 tbsp fromage blanc, or Greek yogurt
• •1 tbsp fresh parsley, roughly chopped

Steps

1. 1Fill a medium pot with salted water; cover and heat to boiling on high. Add the **pasta** to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2. 2While the pasta cooks in a medium pan (nonstick, if you have one), heat **2 tsp olive oil** over medium-high until hot. Add the **zucchini** in an even layer. Cook, without stirring, 2 to 3 minutes or until lightly browned.
3. 3Add the **peppers** and **garlic**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Transfer to the pot of cooked pasta and stir to combine. Cover to keep warm. Wipe out the pan.
4. 4Pat the **fish** dry with paper towels; season both sides well with salt, pepper and enough of the spice blend to coat (you may not need the full amount). In the same pan, heat **2 tsp olive oil** on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until browned. Flip and cook 2 minutes.
5. 5To the pan, add the **butter**, **capers**, and **the juice of half the lemon** (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat.
6. 6To the pot of **cooked pasta and vegetables**, add the **fromage blanc** and **the juice of the remaining lemon half**; stir to combine. Taste, then season with salt and pepper if desired.
7. 7Serve the finished pasta topped with the cooked fish and pan sauce. Garnish with **parsley**. Enjoy!