Crispy Oven Baked Tilapia with Lemon-Tomato Fettuccine

By debrcovey

Ingredients

• 2 lemons
• 1 cup panko
• 1 tsp paprika
• 4 4oz tilapia fillets
• 2 tsp salt, divided
• 6 Tbsp. butter, melted
• 1 16 oz. pkg spinach fettuccine
• 2 Tbsp butter
• 1 cup chopped sweet onion
• 4 garlic cloves, pressed
• 1 14.5 oz can petite-diced tomatoes
• 2 Tbsp. drained capers
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh basil

Preparation

Step 1

Preheat oven to 425. Grate zest from lemon to equal 4 tsp. Cut lemons in half; squeeze juice from lemons into a mesauring 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 to adhere. Place fish on a lightly greased rack in an aluminum foil lined broiler pan. Drizzle reminaing 2 Tbsp melted butter over fish. Bake 20-25 minutes or until fish flakes iwth a fork.
Meanwhile, prepare pasta according to package directions. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion, and saute 5 to 6 minutes or until golden. Add garlic, and cook 1 minute. Add tomatoes, and cook 5 to 6 minutes or until tomoato 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 t 3 minutes. Remove from heat, and toss with hotc ooked pasa, feta cheese, and basil. Serve with fish.