

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.
While the fish is cooking, prepare the creamed spinach (I used frozen) in a pot.
Add salt and pepper if needed.
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.
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