This is another recipe I got from the apron meals...not expecting much WOW but was VERY surprised!! It was awesome! The fish is very light and the lemon is JUST enough to really pack a punch without being too overpowering! A win for everyone!
Ingredients:
4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
5–6 sprigs fresh Italian parsley (I used dry)
juice of 1 lemon
1 1/2 pounds tilapia fillets (could also use chicken)
3 tablespoons butter, divided
1/4 cup white wine
Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop parsley coarsely, leaves only, and measure (2 tablespoons). Slice lemon in half. Set both aside.
Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat.
Place 1 tablespoon butter in pan and swirl to coat. Add fish and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.
Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.
Angel Hair Fresca
Ingredients:
8 ounces angel hair pasta (1/2 box)
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato pesto (Classico makes the cheapest)
Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally.
Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.
Enjoy, Dani :)
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