This is a quick and easy tilapia recipe that your entire family will love. According to one online reviewer, "Love it! This is a great recipe! I've made it twice in one week."
1 cup panko (Japanese breadcrumbs)
1 teaspoon paprika
4 (4-oz.) tilapia fillets
2 teaspoons salt, divided
6 tablespoons butter, melted
1 (16-oz.) package spinach fettuccine
2 tablespoons butter
1 cup chopped sweet onion
4 garlic cloves, pressed
1 (14.5-oz.) can petite-diced tomatoes
2 tablespoons drained capers
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
How to Make It
Preheat oven 425°. Grate zest from lemons to equal 4 tsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 Tbsp. Combine panko, paprika, and 2 tsp. lemon zest in a shallow dish. Sprinkle fish with 1 tsp. salt. Dip fish in 1/4 cup melted butter; dredge in panko mixture, pressing panko to adhere. Place fish on a lightly greased rack in an aluminum foil-lined broiler pan. Drizzle remaining 2 Tbsp. melted butter over fish. Bake 20 to 25 minutes or until fish flakes with a fork.
Meanwhile, prepare pasta according to package directions. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion, and sauté 5 to 6 minutes or until golden. Add garlic, and cook 1 minute. Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 Tbsp. lemon juice, 2 Tbsp. capers, and remaining 2 tsp. lemon zest and 1 tsp. salt; cook 2 to 3 minutes. Remove from heat, and toss with hot cooked pasta, feta cheese, and basil. Serve with fish.
This is my family's favorite meal of choice. I substituted the panko with Italian seasoned breadcrumbs and was still very happy with the out come. It's simple yet elegant enough for a dinner for company. You cannot go wrong with this one!
We eat a lot of fish in our house so I'm always looking for new recipes. We liked this dish very much. The fish was crispy and the pasta was the perfect complement to it. It is going into the "Keeper" file for sure.
Love it! This is a great recipe! I've made it twice in one week. Made it last night for family that came over and they loved it. When making the fish, I sprinkle smoked paprika on the fish before putting it in the Panko crumbs. I also put my rack on top of my pan. Put fish on the rack and cook asparagus in the pan (foil lined for easy cleanup) under the fish/rack. Lightly toss asparagus in olive oil, finely chopped garlic, salt and pepper. After putting fish on rack, move rack and sprinkle left over Panko crumbs over asparagus and cook the fish and asparagus together. When the fish is done, so is the asparagus. Also made Zataran'a rice pilaf. Yummmm
Used non-stick foil instead of greased rack & tilapia came out tasty and crispy. Also used whole wheat linguine instead of spinach fettuccine. Also cut back on butter and used EVOO to make recipe healthier. Pasta had great flavor. Fish went well with the pasta - but we thought that squeezing lemon over the fish would help the fish compliment the meal. You just need to add spinach salad & fruit to complete the supper. This is a recipe that we will add to our "fish on Fridays" rotation. (My husband suggested preparing the fish with cumin/cayenne in the Panko and serving with rice/beans & avacado/tomato salad to change things up for a different meal, will try this too!)
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