Pan Seared Lemon Tilapia with Parmesan Pasta

Pan Seared Lemon Tilapia with Parmesan Pasta

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"Citrusy tilapia, served with a cheesy but light pasta."

Ingredients

25 m {{adjustedServings}} servings 555 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
  2. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
  3. Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.
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Reviews

123
  1. 174 Ratings

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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...

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 it...

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...