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Tilapia Piccata & Cacio e Pepe

Flaky tilapia and tangy capers with fresh lemon juice over a bed of pasta makes this recipe a seafood lover’s dream. Not sweet on seafood? No worries. You’ll also love this recipe by swapping the tilapia for boneless, skinless chicken breasts.

25 mins
4 Serving(s)
Tilapia Piccata & Cacio e Pepe


  • 2 tbsp. Schnucks olive oil
  • 1/2 cup Schnucks all-purpose flour
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 (6 oz.) tilapia (or cod) filets
  • 4 tbsp. Schnucks butter
  • 3 tbsp. lemon juice
  • 2 tbsp. capers
  • 2 tsp. black pepper
  • 1 (16 oz.) box angel hair pasta, cooked
  • dried or chopped fresh parsley, to serve (if desired)
  • lemon wedges to serve (if desired)


  1. Heat oil in a large skillet over medium-high heat. Meanwhile, whisk together flour, chili powder, garlic powder and onion powder. Season filets with salt and pepper and coat in flour mixture, shaking off excess.
  2. Add 2 filets to skillet and cook until crust is golden and fish flakes easily with a fork, 3-4 minutes per side. Repeat with remaining filets.
  3. Wipe skillet clean and return to range over medium heat. Melt butter, then stir in lemon juice, capers and black pepper. Add pasta and toss to coat.
  4. Serve tilapia over pasta. Garnish with lemon wedges and parsley, if desired.

Nutrition Facts

810 Calories Per ServingFat: 23gSaturated Fat: 10gCholesterol: 115mgSodium: 310mgCarbohydrates: 99gFiber: 5gSugars: 3gProtein: 51g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe