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."
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