Crispy Oven Baked Tilapia with Lemon-Tomato Fettuccine

Crispy Oven Baked Tilapia with Lemon-Tomato Fettuccine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    cup crumbled feta cheese

  • ¼

    cup chopped fresh basil

Directions

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.


Nutrition

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