Lemon Pepper Garlic Tilapia with Creamy Spinach Pappardelle

Lemon Pepper Garlic Tilapia with Creamy Spinach Pappardelle

Lemon Pepper Garlic Tilapia with Creamy Spinach Pappardelle

By coffeebean
25 minutes

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Details
  • Servings:   2
  • Calories:   745
  • Protein:   27g
  •  
  • Fiber:   10g
  • Sugar:   5g
  • Carb Total:   54g
  •  
  • Saturated:   11g
  • Fat Total:   47g
  •  
  • Vegetarian:   True
  • Weight Watchers:   22 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 cup cherry tomatoes, sliced in half
  • 2 cloves garlic
  • 2 tablespoons Italian seasoning
  • 2 tablespoons lemon pepper
  • 4 tablespoons olive oil
  • 125 grams pappardelle
  • Parmesan, for serving
  • 2 tablespoons pine nuts
  • salt and pepper
  • 225 grams creamed spinach
Instructions

Make a marinade of olive oil, pressed garlic, lemon pepper, and Italian seasoning.

Spread this all over the fish fillets and season with salt and additional pepper, if you like.

Put the fish fillets in a large baking dish and bake in the oven at 400 degrees F (200 degrees C) for 15 minutes or until the fish is easily flaked with a fork.

While the fish is cooking, prepare the creamed spinach (I used frozen) in a pot.

Add salt and pepper if needed.

Toast the pine nuts in a pan.

Cook the pappardelle. My brand only needed 2 minutes to cook, so I waited until the tilapia was finished.

Drain the pappardelle and mix it into the creamed spinach.

Serve the pappardelle alongside the tilapia fillets with the cherry tomatoes and toasted pine nuts.

Add parmesan as desired.

View original preparation instructions

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