Tilapia with Zucchini Puttanesca

🥘 Ingredients

• Italian seasoning
  1 tbsp
• basil paste
  2 oz
• black pepper
• butter
  2 tbsp
• crushed tomatoes
  2 unit
• demi-baguette
  2 unit
• garlic
  4 clove
• green olives
  2 unit
• miso sauce concentrate
  2 unit
• olive oil
  4 tbsp
• onion
  2 unit
• paper towels
• parsley
  ½ oz
• salt
• sugar
  1 tsp
• tilapia
  22 oz
• water
  ¼ cup
• zucchini
  2 unit

🍳 Cookware

• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Place butter in a small bowl ; bring to room temperature. Wash and dry produce. 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 green olives . Roughly chop parsley .

   butter: 2 tbsp, zucchini: 2 unit, onion: 2 unit, garlic: 4 clove, green olives: 2 unit, parsley: ½ oz
2. 

   2

   Pat tilapia dry with paper towels ; rub all over with olive oil . Season all over with salt and black pepper . Transfer to a baking sheet . Roast on top rack until tilapia is cooked through and flakes easily with a fork, ⏱️ 10 minutes (10-12 minutes).

   tilapia: 22 oz, paper towels, olive oil: 2 tbsp, salt, black pepper
3. 

   3

   While tilapia cooks, heat olive oil in a large pan over medium-high heat. Add zucchini and onion; cook, stirring occasionally, until softened and lightly browned, ⏱️ 5 minutes (5-7 minutes). TIP: If your pan seems dry, add another splash of olive oil. Add garlic and a big pinch of salt. Cook, stirring frequently, until fragrant, ⏱️ 1 minutes (1-2 minutes).

   olive oil: 2 tbsp
4. 

   4

   To pan with zucchini and onion, stir in green olives, crushed tomatoes , miso sauce concentrate , half the parsley, half the basil paste , half the Italian seasoning , water , and sugar (use ½ tsp). Bring to a simmer; cook, stirring occasionally, until sauce has thickened slightly, ⏱️ 4 minutes (4-5 minutes). Remove from heat; season with salt and pepper to taste.

   crushed tomatoes: 2 unit, miso sauce concentrate: 2 unit, basil paste: 2 oz, Italian seasoning: 1 tbsp, water: ¼ cup, sugar: 1 tsp
5. 

   5

   While puttanesca cooks, to bowl with softened butter, add remaining parsley, remaining basil paste, a pinch of salt, and pepper; stir to combine. Halve demi-baguette lengthwise and toast until golden brown. Spread cut sides with basil butter and halve on a diagonal.

   demi-baguette: 2 unit
6. 

   6

   Divide zucchini puttanesca between shallow bowls; top with tilapia. Serve with basil butter toast on the side.