- 4
Ingredients
- 8 ounces linguine
- 1 Tbsp. plus 1 tsp. olive oil, plus extra for the pasta
- 4 tilapia fillets (about 1 pound total)
- 1 Tbsp. lemon juice
- 1/4 tsp. garlic salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. dried oregano
- 1/8 tsp. paprika
- 1 zucchini, sliced 1/4 inch thick
- 1/4 cup corn kernels
- 1/2 red bell pepper, chopped
- 1 Tbsp. lime juice
- 1 tsp. minced garlic
- 3 to 4 drops hot sauce
Preparation
Step 1
Preheat the oven to 375 degrees F.
Cook the pasta according to the package directions. Drain, toss with a little oil to keep from sticking, cover to keep warm, and set aside.
Meanwhile, place the fish in a lightly oiled 9x13-inch baking pan. In a small mixing bowl, blend the 1 Tbsp. oil, the lemon juice, garlic salt, black pepper, and oregano, and pour the mixture evenly over the fish. Sprinkle the paprika over the top.
In a medium-size mixing bowl, combine the zucchini, corn, bell pepper, lime juice, garlic, the remaining 1 tsp. oil, and the hot sauce, then pour the vegetable mixture into an 8x8 inch square baking dish. Bake the dishes of fish and vegetables side by side for about 20 minutes, or until the vegetables are tender and the fish flakes easily with a fork.
Serve the fish over the pasta, surrounded by the vegetables.