Simple Recipes - Tilapia with Pasta and Tomato Sauce

Ingredients

3-4 medium sized Tilapia or Flounder fillets
1 box (16 oz.) rotini or penne pasta (we used Ronzoni brand)
1 jar (24 oz.) Bertolli 5 cheese pasta sauce (or your favorite tomato sauce)
1 bag (9 oz.) baby spinach, washed
1 small onion, finely chopped or crushed in a food processor
1/2 cup extra virgin olive oil

Method

Wash the fish fillets and pat dry with a paper towel. Heat 1/4 cup olive oil in a medium-sized non-stick saucepan. Pan-fry fish fillets over low-medium heat until fully cooked. Set aside.

Cook pasta according to instructions on the box. We like to add a little salt and olive oil to the boiling water just before adding pasta. The best way to judge if the pasta is cooked is to taste it – I do not like mine to be too soft and overcooked! Once cooked, drain into a colander and shake well to remove all excess water. Set aside.

Heat the remaining 1/4 cup olive oil in a large saucepan. Add onions and saute for 2-3 minutes stirring frequently. Add spinach, mix well and cook covered for about 5 minutes at low heat. The spinach should soften but not overcook, so adjust the heat and time accordingly. Create room for fish fillets in the center of the saucepan. Add the cooked fish fillets to the center and cover it with the spinach. Add cooked pasta around the fish fillets and top it with the pasta sauce. Spread the pasta sauce uniformly over pasta and the fish fillets with a wooden spoon. Cook at low heat until sauce is warm.

Serve immediately with a side dish of cubed cantaloupe.

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