Prep 10 mins
Cook 15 mins
From the Orlando Sentinel
- 8 ounces angel hair pasta
- 2 (14 ounce) cans diced tomatoes with basil oregano and garlic, undrained
- 1⁄4 cup chopped fresh parsley
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 4 (4 -6 ounce) tilapia fillets
- 2 tablespoons fresh lemon juice
- 2⁄3 cup crumbled reduced-fat feta cheese
- chopped fresh parsley (to garnish)
- Cook pasta;drain. Heat oven to 400°F.
- Spoon tomatoes into shallow baking dish. Stir in parsley, oregano and crushed red pepper flakes. Put fish on tomatoes. Drizzle with lemon juice. Spoon some tomato mixture on fish. Sprinkle with feta. Bake 12-14 minutes, or until tomato mixture is bubbly and fish is opaque. Serve on pasta. Garnish with parsley.
After reading the previous review of this recipe, I was a bit paranoid about cooking the fish, so I kept leaving it in the oven until I ended up essentially doubling the cook time to about a half hour or so. I finally took it out when I realized that the reason the fish still looked a bit red was because it had tomato sauce all over it, and if i scraped the sauce off a part of the fish, I could see that it was white and well-cooked underneath. Whoops. So anyway, I'd have to try this recipe again to be able to tell you whether this really needs to be cooked as long as I did (probably not, as the feta cheese was starting to get a little singed by the time I removed it), but either way, I don't feel that it's appropriate to give a recipe a one-star rating because of what basically amounts to a correction to the preparation instructions. This dish, when it's finished, is darn good eatin' - and how could it not be, with those ingredients? So: five stars, because the recipe is tasty, and also to offset the unfair review preceding this one.
Stellar! I needed an idea to reinvigorate my thoughts on tilapia. I felt the urge for pasta, but I needed to serve tilapia which normally I find disappointing and quite often just bland. As an all-things spaghetti type, I couldn't really envision a marinara as part of my meal but this tomato and garlicky combination seemed like something that might step beyond my desire to have some form of a dish that might've just been ho-hum. <br/>As for the other reviews, I want to address the writer who scorned the recipe simply because they can't actually cook. Blaming the suggested cooking time on the resulting raw fish, indicates that they probably have an oven that doesn't have proper temperature functionality, (mine is terrible, but being aware of that makes me have to adjust accordingly.) or perhaps they used a baking dish that was too deep so the sauce was not adequately able to distribute the heat which would cook the fish.<br/>I followed the recipe all except I added about a Tsp each, chopped shallot and fresh garlic, and used coarsely chopped Italian parsley instead. Fresh grated Parmesan too. Even my children liked it, which I was somewhat surprised. <br/>Very high praise for the creator of this one!
Tastewise, I'd give this about a three, but my husband really liked it, so I'll give it his assessment rather than mine. Also, it's quite easy to cook and only one dish, so that helps justify the 5-star too. I'll probably cook it once or twice a month. Edited to apologize for damning with faint praise. I modified the recipe the first time I made it. After actually using the recipe as given, I find the five-star rating fully justified.