Tilapia With Lemon Butter Sauce and Angel Hair Fresca

By samara72

Ingredients

• Tilapia With Lemon Butter Sauce
• 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
• Angel Hair Fresca
• 8 oz angel hair pasta
• 2 cups fresh broccoli florets
• 1 tablespoon butter
• 1/2 cup sun-dried tomato pesto

Details

Servings 4

Preparation

Step 1

Chop parsley; cut lemon in half. Set both aside.
Check fish for bones (wash hands).

Preheat large sauté 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.
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.

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.