Crispy Oven-Baked Tilapia with Lemon-Tomato Fettuccine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
2 lemons |
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 |
Directions:
1. 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.
2. 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.
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