Tilapia, my only fishy friend

Hardly 'fishy' at all, tilapia is a fluffy, tender & light fish. It is not intimidating or offensive. Yes, offensive as in the smell. I've heard it said that fish shouldn't smell fishy if it's fresh and yet all fish smells fishy to me, wether from the market or freshly caught. My loathing of anything seafood started at a young age, but very recently my sister made one of the best tilapia filets I could ever wrap my picky taste buds around. I will share that recipe soon! For now here is my interpretation which I have paired with my creamy, zesty penne pasta. This recipe is perfect for two, but you can adjust the ingredients to suit your needs. I suggest making the pasta first.

the fish

2 tilapia filets

1/2 cup panko

1 egg beaten w/ 2 tablespoons of water

1/4 teaspoon lemon thyme salt

1/4 teaspoon pepper

Set aside a bowl with the egg mixture and a flat plate with the panko breading. warm a pan or skillet (medium heat) drizzle with 2 tablespoons of olive oil. Dip the tilapia into the egg mixture, season with thyme lemon salt and pepper. (if you cannot get your hands on the lemon thyme salt just zest some lemon into some salt and add dry thyme) Next coat the tilapia with the panko on both sides and fry for about 3 minutes each side or until golden brown.

the pasta

1 cup of uncooked penne pasta

3 tablespoons cream cheese

2 tablespoons sour cream or creme fresh

5 basil leaves chopped

2 roma tomatoes chopped

1 garlic clove chopped

zest of one lemon

salt & pepper to taste

Cook pasta in boiling water, remember to salt your water. Once pasta is al dente, drain and set aside. In a pan add cream cheese, sour cream, lemon zest and pasta, let it warm and congeal then add tomatoes and basil. Salt and pepper to your liking. And done!

Enjoy! e