Monday, 23 November 2009

Spicy Tilapia with Lemon Parsley Spaghetti

Spicy Tilapia

1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp red pepper flakes
4 tilapia fillets
1 tbsp olive oil

To prepare fish, sprinkle over both sides of fish with salt, cumin, paprika and red pepper.
Heat olive oil in a large nonstick skillet over medium-high heat. Add fish and cook 3 minutes on each side or until fish flakes easily when tested with a fork.

Lemon Parsley Spaghetti

Zest and juice of 2 large lemons
1 large bunch fresh Italian flat-leaf parsley, leaves picked, half finely chopped and half left whole
80g butter
2 tablespoons extra-virgin olive oil
Balsamic vinegar
Freshly ground black pepper, to taste
Sea salt, to taste

Melt butter with olive oil and lemon zest. Remove from heat.

Put a large pot of salted water on to boil. Add pasta to pot. Cook pasta according to package instructions; drain, reserving about ½ cup cooking water. Toss pasta into the melted butter and add the reserved cooking water. Add in the rest of the ingredients. The residual heat from the pasta will wilt parsley.