CRISPY PARM-CRUSTED FILET OF FISH AND BUTTERY BOWTIES WITH PEAS

By lisalang

Ingredients

• 1 1/2 C ALL-PURPOSE FLOUR
• 1 TBN OLD BAY SEASINING
• 3 EGGS
• 4-6 OZ. TILAPIA OR SOLE FILETS
• 3/4 C PARMIGIANA CHEESE
• 1 TBN THYME FINELY CHOPPED
• ZEST OF 2 LEMONS,
• 1 BOX OF BOWTIE PASTA
• 6 TBNS OF OLIVE OIL
• 1 LARGE ONION FINELY CHOPED
• 3 CLOVES GARLIC CHOPPED OR GRATED
• 1 C FROZEN PEAS
• 3 TBNS BUTTER
• 3 SPRIGS OF MINT, CHOPPED
• 1/4 C PARSLEY CHOPPED
• SALT AND PEPPER
• 1 BAG OF BUTTER LETTUCE

Preparation

Step 1

SET UP 3 DISHES FOR BREADING THE FILES: IN THE FIRST, COMBINE THE FLOUR WITH THE OLD BAY. IN THE SECOND, BEAT THE EGGS WITH A SPLASH OF WATER. IN THE 3RD, COMBINE THE BREADCRUMBS, 1/2 C PARMIGIANA, THYME AND LEMON ZEST. DIP EACH FILET FIRST IN THE FLOUR, THEN THE EGG, AND FINALLY THE BREADCRUMB MIXTURE.

BRING A LG POT OF WATER TO BOIL AND COOK BOWTIE PASTA A LITTLE LESS THAN ALDENTE. ADD SALT WHEN WATER IS BOILING

WHILE THE PASTA IS COOKING, PREHEAT A LARGE SKILLET OVER A MED HEAT WITH 2 TBNS OF EVOO. ADD THE ONIONS AND GARLIC TO THE HOT SKILLET AND COOK UNTIL TENDER.

PREHEAT A LARGE SKILLET WITH ABOUT 4 TBNS EVOO AD SAUTE THE FIRST TWO FISH FILETS UNTIL CRISPY GOLDEN BROWN, ABOUT 2 MIN. PER SIDE. ONCE THE FIRST TWO ARE COOKED, PLACE ON A CAKE RACK ON A BAKING SHEET AND PUT IN A WARM OVEN OF 200-225.

WHILE YOU ARE COOKING UP THE FISH, ADD THE PEAS AND BUTTER TO THE SKILLET WITH ONIONS AND GARLIC. LADLE A SPOONFUL OF PASTA WATER TO THE PEAS, REMOVE FROM HEAT AND TOSS IN THE MINT AND PARSLEY.