Pasta with Lemon Fish Fillets
.
Cook Time: 14 min
Serves: 4
Ingredients
- 16 oz Golden Grain Vermicelli
- 4 Tbsp butter, divided
- 12 to16 oz fresh or frozen, thawed fish fillets, such as tilapia or sole fillets (not breaded)
- Salt and pepper to taste
- 1 can (14.5 oz) low sodium chicken broth
- 1/4 cup lemon juice
- Fresh minced parsley
Directions
- Cook pasta according to package directions; drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Place fish fillets in skillet. Season with salt and pepper. Cook 2 to 3 minutes per side or until lightly browned and cooked through. Using a spatula, lift cooked fish fillets out of skillet and set aside; keep warm.
- Pour broth into hot skillet. Cook, over medium-high heat until broth comes to a full boil. Cook, uncovered 1 minute. Stir in remaining 2 tablespoons butter. Cook, stirring constantly, until butter melts. Stir in lemon juice.
- Pour cooked pasta into large serving bowl. Pour about half of broth-lemon mixture over pasta and toss to coat evenly. Arrange fish over pasta and pour remaining broth-lemon mixture over fish and pasta. Sprinkle generously with additional pepper. Garnish with parsley.
- If desired, sprinkle with shredded Parmesan cheese just before serving. If vegetables are desired, add frozen broccoli florets to pasta during the last 3 to 4 minutes of cooking the pasta. Drain and proceed as recipe directs. If fish is frozen, thaw fish according to package directions, drain and pat dry.
