Pan-Fried Tilapia over Fresh Fettuccine ‘Puttanesca’
with Spiced Tomato Garnish
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Looking for bigger fish to fry? Land these tilapia fillets atop an iconically briny pasta dish, and you’ve got a real catch. The fish sizzles to golden and flaky in no time. So do those strands of fresh fettuccine, before they’re treated to a puttanesca-derived sauce featuring salty olives worked in with wilted leafy greens. The capper is chopped tomato tossed with oil and peppery spices for an unexpected finish.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Tomato
- 30g Olives
- 225g Fresh fettuccine
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Sulphites, Tilapia, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
4 g
Sodium
1460 mg
Total Carb
74 g
Sugars
5 g
Protein
47 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Roughly chop the olives. Mince the garlic. Medium-dice the tomato. In a small bowl, combine the tomato, a drizzle of oil, a pinch of the spices and S&P.
Boil the pasta & wilt the spinach
Place the spinach in a strainer. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain the pasta over the spinach and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Cook the tilapia
Meanwhile, pat the tilapia dry with paper towel; season with ½ the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Make the sauce
Meanwhile, in the reserved pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, demi-glace, olives and remaining spices. Cook, stirring occasionally, 2 to 3 min., until combined.
Combine the pasta
To the pot of sauce, add the pasta and spinach. Cook, stirring occasionally, 1 to 2 min., until combined. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Top with the tilapia. Garnish with the tomato. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
