Parmesan Lemon Fish on Pasta
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Cook Time: 20 min
Serves: 6
Ingredients
- 16 oz Golden Grain Fettuccine
- 16 oz frozen skinless, boneless tilapia fillets
- 5 Tbsp butter, divided
- 1/2 cup dry bread crumbs
- 1/2 cup shredded Parmesan cheese, divided
- 1/4 tsp garlic powder
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp minced parsley
- Juice and grated zest of 1 lemon, divided
- Salt and pepper, to taste
Directions
- Preheat oven to 450° F. Line a 10 x 15-inch rimmed baking tray with aluminum foil. Spray the foil with nonstick spray coating.
- Thaw fish fillets according to package directions and pat dry. Microwave 4 tablespoons of the butter in a shallow, microwave-safe bowl about 30 to 45 seconds, or until butter melted; set aside.
- Combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon lemon zest and garlic powder in a pie plate. Season with salt and pepper and stir to combine. Dip fish fillets in melted butter, then coat both sides of each fish evenly in crumb mixture. Arrange fish in a single layer in prepared pan.
- Bake fish, uncovered, 9 to 11 minutes or until golden brown and fish flakes easily with a fork.
- Cook pasta according to package directions; drain reserving 1 cup pasta water.
- While pasta is draining, pour olive oil and remaining butter into hot pasta pan. Add garlic and cook, stirring frequently, until butter is melted and garlic is aromatic, about 30 to 60 seconds. Add cooked pasta and toss to coat. Turn off heat. Add 2 tablespoons Parmesan cheese, lemon juice and reserved pasta water; toss to coat. Spoon pasta into deep serving platter. Arrange fish on top of pasta. Sprinkle remaining lemon zest, remaining Parmesan cheese and parsley over all.
