Sunday, September 11, 2011

Crispy Tilapia with Lemon Tomato Pasta

I had a great weekend! We had a 3Bs night on Friday where we ate my favorite More than Vegetable Pizza! Then last night I went out with some of Emily's college friends. We had dinner at a Tapas restaurant in Venice that was fantastic! The girls let me decide what to order, it was so fun. We ate plates and plates of food. Today I got to clean, clean, clean the house. I love a clean house! 
Soon I will be in Odessa! Can't wait to visit the fam for 10 days.

This is my new favorite pasta sauce. The fish was good, but this pasta was delicious. The lemon, butter, garlic and tomatoes were a really good mix, yum!!

Crispy Tilapia with Lemon Tomato Pasta
1 lemon
1 cup panko
1 tsp paprika
2 tilapia fillets
2 tsp salt
3 Tbsp butter
1/2 pound spinach fettuccine
2 Tbsp butter
1/2 onion, chopped
4 garlic cloves
2 Tbsp cappers
1 can diced tomatoes
1/4 cup feta cheese
1/4 cup basil
Zest lemon and mix 1/2 of it in a shallow bowl with panko and paprika.
Dice onion.
Melt 2 Tbsp of butter in a skillet. Add onion and cook until tender.
Add chopped garlic to onion and cook for 1 minute.
Add whole can of tomatoes to pan and cook for 8 minutes.
Melt 3 Tbsp of butter in shallow dish. Dip tilapia into butter, then dredge in panko.
Place breaded tilapia on baking pan, then drizzle remaining butter over fillets. Bake tilapia on 425 for 20-25 minutes.
Cook pasta according to package directions.
Add remaining lemon zest, capers 1 tsp of salt and 2 Tbsp lemon juice to tomato mixture. Cook for 3 more minutes.
Add pasta to sauce.

Add feta and basil to pasta. 

Remove tilapia from oven.
Serve fish over pasta.


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