Pasta with Lemon Fish Fillets

Ronco

7 oz vermicelli

2 Tbsp butter, divided

6 to 8 oz fresh or frozen, thawed fish fillets, such as tilapia or sole fillets (not breaded)

Salt and pepper to taste

1 can (14.5 oz) low sodium chicken broth

¼ cup lemon juice

Fresh minced parsley

Cook pasta according to pkg. directions; drain. Melt tbsp. butter in large skillet over med-high heat. Place fish in skillet. 

I used some really nice walleye that one of Matt's fisherman buddies caught. Yummy stuff!

Season with salt and pepper. Cook until lightly browned and done; 2-3 min. per side. Remove cooked fish from skillet, set aside; keep warm. Pour broth into hot skillet. Cook, over med-high heat until broth comes to a full boil. Cook, uncovered 1 min. Stir in remaining 1 tbsp. butter. Cook until butter melts. Stir in lemon juice. 

You really can't go wrong with butter and lemon.

Pour cooked pasta into large serving bowl. Pour half of broth-lemon mixture over pasta and toss to coat. Arrange fish over pasta and pour remaining broth-lemon mixture over fish and pasta. Sprinkle generously with additional pepper. Garnish with parsley.

I actually opted for some chickpea spaghetti for this - it's great if you're into the down-with-carbs, up-with-protein thing.

My Rating: 4/5 "I love lemon. I love it. And when you combine lemon with butter? And delicious fish? It's a really simple, amazing flavor that's fresh and satisfying."