Pan-Seared Lemon Tilapia with Parmesan Pasta
Ingredients
This fish pasta recipe features citrusy tilapia served with a light, cheesy pasta.
Cooking Ingredients
4 ounces elbow macaroni
1 tablespoon light olive oil
¼ cup newly ground Parmesan cheddar
1 teaspoon lemon juice
1 squeeze garlic powder
1 squeeze dried basil
1 squeeze dried oregano
1 squeeze dried cilantro (Discretionary)
salt and ground dark pepper to taste
Fish:
2 tablespoons light olive oil
2 tilapia filets
1 tablespoon lemon juice
⅛ teaspoon dried oregano
1 squeeze dried basil
1 squeeze dried cilantro (Discretionary)
salt and ground dark pepper to taste
Cooking Direction
Begin the pasta: Heat a pot of softly salted water to the point of boiling over medium intensity. Mix in macaroni and return to a bubble. Cook, blending sporadically, until delicate yet firm to the nibble, around 8 minutes.
While the pasta is cooking, make the fish: Intensity olive oil in a huge skillet over medium intensity. Sprinkle tilapia on the two sides with lemon juice, oregano, basil, cilantro, salt, and pepper. Place filets into the hot skillet ensuring they don't contact. Singe until brilliant brown outwardly and obscure and flaky within, 2 to 4 minutes for every side. Eliminate to a plate.
Finish the pasta: Channel the macaroni and return to the pot. Add olive oil and mix to cover. Blend in Parmesan cheddar, then blend in lemon juice, garlic powder, basil, oregano, cilantro, salt, and pepper.
Split pasta between two plates and top each with a tilapia filet.