As far as weekday dinners go, pasta is a quick and easy go-to. But there’s only so much you can do with tomato and alfredo sauces, which is why I challenged myself to whip up something delicious in the time that it takes for spaghetti to cook. With browned butter and garlic as my muses, the result is a savory and flavorful dish that I consider relatively healthy thanks to the low-calorie, high-protein fish. Happy multitasking!
Ingredients (serves 4)
- 4 servings of pasta
- 4 tilapia fillets, approx 1 lb.
- 1/4 cup flour
- 1/4 tsp sage
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1-2 tbsp of butter
Boil water and cook spaghetti according to instructions. Once you get the pasta into the pot, you have just over 10 minutes to…
Mix the flour, sage, garlic power, and salt on a plate or in a wide bowl. (I prefer the happy medium of a soup plate.) Dredge each tilapia fillet in the mixture, patting the flour mixture in on both sides.
Melt 1 tbsp butter in a pan, then fry two fillets on one side for 3 minutes on medium. Sprinkle a thin layer of garlic powder on the tops, then flip and cook for 3 more minutes. Repeat for other two fillets, adding butter as needed.
Remove the last fillet from pan, drain the spaghetti, and pour it in the pan. Stir on low and soak up the buttery goodness, then add salt and garlic powder to taste. Tip: I usually add 1/2 tsp salt and 1 tsp garlic powder, since I’m a garlic fiend.