About this recipe:This is a quick and easy supper that is full of richness and flavour. Tilapia is coated in a butter garlic mix, breaded and then pan fried. Combined with a chilli cream sauce and penne, it's a fantastically satisfying dish!
175g penne pasta
75g butter or margarine, melted
3 cloves garlic, minced
4 (110g) tilapia fillets
5 tablespoons plain flour
2 tablespoons olive oil
4 tablespoons double cream
2 1/2 tablespoons lemon juice
2 fresh jalapeno or green chillies, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic granules
140g spinach leaves
1 plum tomato, chopped
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Method Prep:15min › Cook:15min › Ready in:30min
Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the penne and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta is al dente, about 11 minutes. Drain well and set aside.
While the pasta cooks, combine the melted butter and garlic in a shallow dish. Place the flour in another dish. Dip the tilapia fillets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large frying pan over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
Pour the cream, lemon juice and remaining garlic butter mixture into the frying pan. Stir in the chillies, salt, black pepper, cayenne pepper, paprika and garlic granules. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.
Other fish would work a treat in this dish, including salmon.