Ciabatta breaded lemon tilapia with marinara pasta with Chef Patrick Lavanty from Nicolinni's Restaurant:
Ingredients, prices are for complete packages not just portions used:
4-8 oz Tilapia Fillets, $7.98
1/2 red onion minced, $.50
1-16 oz Ciabatta loaf, $2.99
2 tbsp Italian spaghetti sauce seasoning, $.99
1/4 cup grated Romano cheese, $4.99
1/2 bunch of parsley finely chopped, $.79
1 small can of tomato fillets drained, $1.39
juice of 1 lemon, $.79
1-16 oz package of spaghetti, $1.50
1 jar of your favorite marinara sauce, $2.59
1/2 cup white wine, $4.99
TOTAL: $29.50
Pantry items used:
Pinch of salt and pepper
1 stick of butter
2 tbsp. olive oil
Non stick cooking spray
Recipe:
1. Add 16 oz of spaghetti to 6 quarts of rapid boiling water (salted) stirring occasionally for 9 minutes.
2. Melt 1 1/2 sticks of butter under medium heat.
3. Tear ciabatta bread into 1/2 inch pieces.
4. Combine: ciabatta bread, minced red onion, tomato fillets, chopped parsley, Italian spaghetti seasoning, Romano cheese, 1/2 lemon juice, pinch of salt and pepper, into large mixing bowl and coat with melted butter and mix gently.
5. Coat baking pan with non stick cooking spray and place fish onto pan, season each fillet with a pinch of salt and pepper
6. Top each fillet with the herb and breadcrumb mixture about 3/4 of an inch thick. Add lemon juice and 1/2 cup white wine to baking pan. Bake for 10-12 minutes at 425 degrees, and finish under the broiler for 30 seconds to further brown the breadcrumb topping.
7. Spoon 3 ounces of marinara sauce onto center of each plate.
8. Toss pasta with remaining sauce and place a nest on each plate.
9. Place tilapia fillet on top of each nest of pasta and serve.
