Tilapia With Lemon Butter Sauce

By JAmero4702

Ingredients

• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 lemon
• 1 1/2 lb tilapia fillets (thawed)
• 1 teaspoon seasoned salt
• 4 teaspoons flour, divided
• Large zip-top bag
• 3 tablespoons butter, divided
• 1/4 cup white wine
• 8 oz angel hair pasta
• 2 cups fresh broccoli florets
• 1 tablespoon butter
• 1/2 cup sun-dried tomato pesto

Details

Adapted from publix.com

Preparation

Step 1

Chop parsley; cut lemon in half. Set both aside.
Check fish for bones (wash hands).
Preheat large saute pan on medium-high 2-3 minutes. Place seasoned salt and 3 teaspoons flour in zip-top bag; shake to mix. Add fish to zip-top bag; seal tightly and shake to coat.
Place 1 tablespoon butter in pan, then add fish; cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, and distribute butter under each fillet. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish to serving plates.
Fill large saucepan half full of water. Cover and bring to a boil on high for pasta.
Stir pasta into boiling water; boil 1 minute. Stir in broccoli; boil and stir 4 minutes or until tender.
Drain pasta mixture. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.

Add wine, and remaining 1 tablespoon butter and 1 teaspoon flour to pan; squeeze juice of lemon into pan. Heat and stir 1-2 minutes or until thickened. Stir in parsley and serve butter sauce over fish.