Lemony Garlic-Parmesan Tilapia
with Veggies and Linguine
Tender and flaky tilapia is getting the royal treatment for tonight's dinner. Crusted in a toasted panko-Parmesan topping before being roasted, it's then served over luxurious veggie-loaded linguine.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Vegetable Stock Powder
(Contains Soy, Sulphites)
Cream Sauce Spice Blend
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Zest, then juice half the lemon. Cut remaining lemon into wedges.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.Add panko. Reduce heat to medium. Cook, stirring often until golden, 2-3 min. Transfer to medium bowl.
Meanwhile, halve tomatoes.Grate zucchini on the largest holes of a box grater.Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.While linguine cooks, combine lemon zest and half the Parmesan with toasted panko.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.Drizzle 1/2 tsp (1 tsp) oil on a parchment-lined baking sheet.Pat tilapia dry with paper towels, then place directly on the oiled parchment. Season with salt and pepper.
Spread 1 tsp garlic spread over each tilapia fillet.Top with panko mixture, pressing gently to adhere. Roast in the middle of the oven until golden-brown and cooked through, 10-14 min.**
Reheat the same pan (from step 1) over medium-high.When hot, add remaining garlic spread, swirling the pan until melted, 30 sec. Add zucchini and tomatoes. Cook, stirring occasionally, until veggies begin to soften, 2-3 min.Sprinkle Cream Sauce Spice Blend over top. Stir to coat.Add vegetable stock powder, 1 tsp (2 tsp) lemon juice and 1 cup (2 cups) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Add linguine, spinach and remaining Parmesan to the pan with sauce. Season with salt and pepper. Cook, stirring often until spinach wilts, 1-2 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Divide pasta and fish between plates. Squeeze a lemon wedge over top if desired.