Sarah Plato
Garlic Lemon Tilapia
4 Tilapia fillets thawed
Juice from 2 large lemons
2 Tbsp Earth Balance dairy free/ soy free butter substitute
1-2 Tsp Sea Salt
2 Tsp parsley
2 cloves fresh minced garlic
Ground black pepper
1 package angel hair pasta (Egg free of course)
1 Tsp plive oil
1 Tsp Sea Salt- for pasta water
Preheat oven to 350 degrees. Using a glass 13×9 baking dish place thawed Tilapia in the bottom. Take a small sauté pan and squeeze lemon juice into it with the butter substitute, the garlic, parsley, salt, and pepper. Cook on medium heat for 2 mins stirring constantly. Pour this sauce over your Tilapia and place any extra lemon slices on the top of the fish and place in the oven. Bake for about 25 mins or until fish flakes when cut with a fork. Now that the fish is in the oven let’s get the pasta cooking. With about 10 mins left on your timer put a medium- large pot filled with water on to boil. Add your angel hair pasta in once you have achieved a rolling boil. Add a Tsp of olive oil and about 1 Tsp of sea salt to your water. Stir. After about 3-5 minutes (check to see if it is al dente by tasting one noodle or by cutting one with a fork if it cuts just easily and isn’t mushy its done) remove pasta and drain. Once fish is finished remove from oven and plate it. Add any extra juices from the fish pan to drizzle over the pasta for extra flavor. Enjoy!
