Seared Tilapia with Zucchini Puttanesca and Basil Butter Toast

This vibrant dish brings together flaky seared tilapia and a rich, briny puttanesca sauce made with tender zucchini, onions, olives and Italian seasoning. The sauce is simmered until thickened and spooned over the fish, creating a hearty yet light meal.

To complete the experience, serve with a toasted demi-baguette spread with an herbaceous basil butter. The combination of savory fish, tangy sauce and buttery bread is sure to become a weeknight favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

22 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Place 2 tablespoons butter (4 tablespoons for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce.
2. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel and finely dice onion. Peel and mince or grate garlic. Roughly chop olives. Roughly chop parsley.
3. Pat tilapia dry with paper towels; rub all over with ½ tablespoon olive oil (1 tablespoon for 4 servings). Season all over with salt and pepper. Transfer to a baking sheet. Roast on top rack until tilapia is cooked through and flakes easily with a fork, 10-12 minutes.
4. While tilapia cooks, heat ½ tablespoon olive oil (1 tablespoon for 4 servings) in a large pan over medium-high heat. Add zucchini and onion; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. If pan seems dry, add another splash of olive oil. Add garlic and a big pinch of salt. Cook, stirring frequently, until fragrant, 1-2 minutes.
5. To pan with zucchini and onion, stir in olives, crushed tomatoes, miso sauce concentrate, half the parsley, half the basil paste, half the Italian seasoning, ¼ cup water and ½ teaspoon sugar (for 4 servings, use all Italian seasoning, ½ cup water and 1 teaspoon sugar). Bring to a simmer; cook, stirring occasionally, until sauce has thickened slightly, 4-5 minutes. Remove from heat; season with salt and pepper to taste.
6. While puttanesca cooks, to bowl with softened butter, add remaining parsley, remaining basil paste, a pinch of salt and pepper; stir to combine. Halve baguette lengthwise and toast until golden brown. Spread cut sides with basil butter and halve on a diagonal.
7. Divide zucchini puttanesca between shallow bowls; top with tilapia. Serve with basil butter toast on the side.

Recipe Tips

FAQ

Can I use another type of fish instead of tilapia?

Yes, you can substitute tilapia with other mild white fish like cod or haddock. Adjust cooking time as needed.

What can I use instead of miso sauce concentrate?

You can substitute with 1 tablespoon white miso paste mixed with 1 tablespoon water or omit and add a splash of soy sauce for umami.

Can I make this dish ahead of time?

The puttanesca sauce can be made a day ahead and reheated. Cook the tilapia and toast the baguette just before serving for best texture.