This recipe was originally a chicken recipe that someone modified to use with fish. I will put the chicken modifications in here as well, as I think it would be good both ways.
Ingredients:
Pasta:
8 oz angel hair pasta
1 tablespoon butter
1 tablespoon grated lemon zest
1/4 cup finely grated Parmesan cheese
salt and pepper, to taste
Fish (or chicken):
4 tilapia filets (4 thin sliced chicken breasts -2 chicken breasts cut in half cross-wise)
1 large egg, beaten with 1 tablespoon water
3/4 cup Panko bread crumbs
1/4 cup finely grated Parmesan cheese
1 teaspoon dried basil
1/2 cup flour (original chicken recipe does not have the flour)
2 tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic
3/4 cup shredded mozzarella cheese
Directions:
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot and stir in the butter, lemon zest, and Parmesan. Season with salt and pepper.
Whisk the egg and water in a shallow dish. In another shallow dish combine the Panko, Parmesan, dried basil, salt and pepper.
Place the flour in a plastic food storage bag. Add the fish (or chicken) filets, seal the bag, and toss to coat the filets in the flour. (The original chicken recipe does not call for the flouring step, though I think it would help with the coating.) Working with one piece at a time, dip a filet into the egg, then into the bread crumb mixture, pressing to adhere the crumbs. Repeat with all the filets.
Heat the butter in a large skillet over medium-high heat. Add the lemon juice and garlic. Add the fish filets and cook for 3-4 minutes per side, until golden brown. Distribute the mozzarella between the 4 filets and cover the pan briefly so the cheese melts. Remove to filets to a plate.
Add the pasta to the pan and toss to coat, thinning the sauce with some of the pasta cooking water. Serve some pasta in a shallow bowl topped with a piece of fish per person.
Note: When making the chicken version, after browning the chicken on both sides for 3-4 minutes, you are supposed to remove them to a plate. Then, spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top. Place lemon slices on top, if using, Sprinkle with mozzarella cheese. Sprinkle top with salt and pepper. Bake 15 minutes, or until the chicken is cooked through. Serve chicken on top of the lemon noodles.
I think if you are using thin chicken breasts, you can probably skip the baking step. I'm afraid baking would dry out the pasta.
Recipe Source: A Taste of Home Cooking and Recipe Girl
Ingredients:
Pasta:
8 oz angel hair pasta
1 tablespoon butter
1 tablespoon grated lemon zest
1/4 cup finely grated Parmesan cheese
salt and pepper, to taste
Fish (or chicken):
4 tilapia filets (4 thin sliced chicken breasts -2 chicken breasts cut in half cross-wise)
1 large egg, beaten with 1 tablespoon water
3/4 cup Panko bread crumbs
1/4 cup finely grated Parmesan cheese
1 teaspoon dried basil
1/2 cup flour (original chicken recipe does not have the flour)
2 tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic
3/4 cup shredded mozzarella cheese
Directions:
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot and stir in the butter, lemon zest, and Parmesan. Season with salt and pepper.
Whisk the egg and water in a shallow dish. In another shallow dish combine the Panko, Parmesan, dried basil, salt and pepper.
Place the flour in a plastic food storage bag. Add the fish (or chicken) filets, seal the bag, and toss to coat the filets in the flour. (The original chicken recipe does not call for the flouring step, though I think it would help with the coating.) Working with one piece at a time, dip a filet into the egg, then into the bread crumb mixture, pressing to adhere the crumbs. Repeat with all the filets.
Heat the butter in a large skillet over medium-high heat. Add the lemon juice and garlic. Add the fish filets and cook for 3-4 minutes per side, until golden brown. Distribute the mozzarella between the 4 filets and cover the pan briefly so the cheese melts. Remove to filets to a plate.
Add the pasta to the pan and toss to coat, thinning the sauce with some of the pasta cooking water. Serve some pasta in a shallow bowl topped with a piece of fish per person.
Note: When making the chicken version, after browning the chicken on both sides for 3-4 minutes, you are supposed to remove them to a plate. Then, spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top. Place lemon slices on top, if using, Sprinkle with mozzarella cheese. Sprinkle top with salt and pepper. Bake 15 minutes, or until the chicken is cooked through. Serve chicken on top of the lemon noodles.
I think if you are using thin chicken breasts, you can probably skip the baking step. I'm afraid baking would dry out the pasta.
Recipe Source: A Taste of Home Cooking and Recipe Girl
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