Crispy Oven Baked Tilapia and Lemon Tomato Fettuccine

By oldbklady

Ingredients

• 2 lemons
• 1 c. panko breadcrumbs
• 1 tsp paprika
• 4 tilapia fillets
• Salt
• 5 tbs melted butter
• 16 oz pkg fettuccine
• 1 tbs oil
• 1 c. chopped onions
• 4 pressed garlic cloves
• 1 14oz can petite diced tomatoes
• 1/4 c. crumbled feta cheese
• 1/4 c. fresh chopped basil

Preparation

Step 1

Preheat oven to 425 degrees. Grate zest from lemons to equal 4 teaspoons. Cut lemons in half and squeeze enough juice to make 2 tablespoons. Combine panko, paprika and 2 teaspoons of lemon zest in a shallow dish. Season fish with salt then dip in ¼ c. melted butter and dredge in panko mixture. (press to make panko stick) Place on a lightly greased rack over a foil lined cookie sheet. Drizzle 2 tablespoons of butter over fish. Bake 15 to 20 minutes or until fish is flaky. While the fish cooks; prepare the pasta as directed on the package. Heat tablespoons butter and oil in a skillet over medium heat; add onions and cook for 5 minutes or until golden brown. Add the garlic and cook for 1 minute. Add tomatoes and cook until it begins to thicken about 5 minutes. Stir in 2 tablespoons lemon juice, remaining zest and salt to taste. Cook 3 minutes, remove from heat and toss with pasta, feta and basil.