Pan Seared Lemon Tilapia with Parmesan Pasta

We had a half pound of filetted tilapia from Wheatsville, some lemons, and a whole garden overflowing with fresh, aromatic herbs.  So I Googled those things, and found this recipe.  Though I using a cast iron skillet, fresh oregano, double the lemon juice, and a dash of balsamic vinegar, I stayed pretty close to the original recipe, and the result was really good.

We’re trying to incorporate more fish into our diet, and this was right up our alley.  The tilapia was filling, summery, and not too fishy, balanced nicely by the heavier, slightly creamy macaroni.  The fresh herbs gave the whole dish both a brightness and a little crunch, and made our dinner!  Next time I will cook it at a slightly higher temperature so as to brown the fish better, and I’ll probably add even more lemon juice.  I love summer


4 thoughts on “Pan Seared Lemon Tilapia with Parmesan Pasta

  1. Interesting combination! I love seared whitefish of all kinds, but I don’t think I’ve ever had it with pasta–usually we do something like green beans. The herbs sound particularly great–fresh oregano is one of my favorites.

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