Herb Breaded Talapia and Fresh Fettucini with Spinach and Lemon Cream Sauce
2 tsp. kosher salt
3 tablespoons butter
zest from 2 lemons
juice from 2 lemons
1 cup white wine
1 cup heavy cream
1 lb. fresh fettuccine
1 cup grated pecorino, plus more to pass at the table
10 oz. baby spinach
Drop butter into big skillet. As butter melts sprinkle the zest over the butter and stir. Pour in wine and lemon juice and salt; bring to a simmer. Cover for a couple of minutes.
Uncover and and slowly whisk in the cream with mixture simmering. Continue to simmer until sauce thickens to a saucy consistency.
After whisking in the cream start cooking the fresh pasta to al dente. With sauce simmering add the cooked drained pasta and the baby spinach. Toss and add the pecorino and toss until well combined.
Herb Breaded Talapia
1/2 cup chopped fresh flat leaf parsley
1/4 cup white wine
3 tablespoon dry plain bread crumbs
2 tsp lemon zest
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon fresh thyme, chopped
2 tsp olive oil
1 garlic clove, minced
1/4 tsp salt
1/4 tsp. pepper
1 1/4 lb. talapia loins
Preheat oven to 375 degrees. L8ine a baking sheet with foil and spray lightly with cooking spray.
Combine all ingredients except talapia in a small bow; stir to combine and allow the mixture to set to form a paste. Place the talapia loins on the prepared baking sheet. Spread an even layer of the herb paste over tops of each loin. Bake in oven for about 15 minutes until fish is opaque in center and crust is formed.
Plate pasta on plate and place a talapia lion over pasta.