"Citrusy tilapia, served with a cheesy but light pasta." — vo0do0
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light olive oil
salt and ground black pepper
For the pasta:
light olive oil
freshly grated Parmesan cheese
My family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup parmesean, 1/4 tsp. each of oregano, basil, and cilantro. When I drained the pasta, I reserved some of the pasta water just in case I wanted to add it, and I'm glad I did. Once, I got all of the pasta, cheese, & herbs in the pan I decided that a little bit of the pasta water would give the pasta the exact consistency I was looking for. I did not measure how much I used, but it was probably about 1 Tbls maybe 2. I served this w/ broccoli as well. We will have this again!!!!
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).
This was a very good recipe. I followed it almost exactly, except the cilantro. It's not something I keep on hand. next time I might try penne pasta instead of macaroni. I think it would lend itself better to the dish. Thanks for a great recipe.
What a great little recipe! I did increase the amounts of seasoning to 1/2 tsp of each spice for the fish - except cilantro which I didn't have. For the pasta I used 1/8 tsp of each spice for my "pinch". We enjoyed this very, very much. The flavors mingle together beautifully. The best tilapia recipe I've found so far on this site.
It was okay. The flavour was good, but the look was terrible. Beige with a side of beige. I served it with mixed roasted veggies (cauliflower, broccoli, carrots, and snow peas), which helped the appearance a bit. It was fairly quick and easy, although it took a little juggling to have it all ready and hot at close to the same time. My husband liked it (especially the pasta).
I really liked the flavour of this fish - it was light and refreshing. I did 1 tsp of each spice (except cilantro cause I didn't have any - and salt and pepper of course I just added to my liking) - a pinch didn't seem like enough. The pasta was pretty good - I think next time I will add some red pepper flakes for some heat, a little more lemon and some of the pasta water so it's not as dry. I will make this again with a few changes for sure!
For me, this recipe was quick and easy (only took 10 mins from prep to eating!) but nothing to write home about, however my husband RAVED about it and called it restaurant quality. I omitted the cilantro and got the pan oil really hot before I added the fish, which gave the tilapia a really nice blackened look. I will definitely make this recipe again, but I'll keep tweaking it.
This recipe was great and easier than I expected. This was my first time cooking Tilapia and everyone loved it. I used lime juice because I didn't have any lemon and I used fettuccine instead of elbow mac and served with cut steamed asparagus. I wasn't going to use the pasta recipe at first but decided to try it and was glad that I did because it was a great compliment to the fish. Everyone who tried this said it was a 5 star recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Seared Lemon Tilapia with Parmesan Pasta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 237
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