The pasta was delicious but the tilipia left something to be desired. Even though I more than doubled the seasonings, it was still bland. The seaoning is really important when cooking tilapia because it is such a mild fish. I would not make the fish again, but I will definitely make the pasta as a side with parmesan crusted tilapia (very easy to make: 1/2 C grated parm, 1 Tbsp garlic powder, 1 C panko crumbs, 1 tsp oregano, 1 egg, beaten: dip in egg wash, coat with combined dry ingredients and cook in heated light olive oil over meduim heat 4 min each side).
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The pasta was delicious but the tilipia left something to be desired. Even though I more...