Pan Seared Lemon Tilapia with Parmesan Pasta

My husband eagerly volunteered to make dinner last Saturday night, so that I could shower and unwind before heading to work bright and early the next morning. I found this recipe earlier in the day and was thrilled that I just so happened to have all of the ingredients! We actually used frozen tilapia fillets and I would not hesitate to make this again--or let my husband make it again, I should say ;)


Pan Seared Lemon Tilapia with Parmesan Pasta

16 ounces elbow macaroni
3 tablespoons light olive oil
2 pounds tilapia fillets
3 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried cilantro
1 teaspoon sea salt
1/2 teaspoon ground black pepper

For the pasta:
2 tablespoon light olive oil
1/2 cup freshly grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried cilantro (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

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.

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.

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.

Source: Adapted from Allrecipes.com