Tilapia Mediterranean over Angel Hair Pasta

"From the Orlando Sentinel"
 
Tilapia Mediterranean over Angel Hair Pasta created by Angela D.
Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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.
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  1. Angela D.
    Tilapia Mediterranean over Angel Hair Pasta Created by Angela D.
  2. moezfo27
    This is my husband and I's go-to seafood recipe. Everyone I've given this recipe to absolutely LOVES it.
     
  3. moezfo27
    I can't eat Tilapia so we subsitute Mahi-Mahi filets and cook for about 30 minutes. We also add sliced or chopped black olives, capers and a jar of sliced mushrooms as we like multiple flavors in our food. Tastes like my FAVORITE Mediterranean seafood pasta at one of our favorite local restaurants.
     
  4. Z3dsdead
    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!
     
  5. Z3dsdead
    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!
     
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