Baked Tilapia with Roasted Zuccini, Penne, & White Wine Cream Sauce
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Family Tested & Approved
zucchini, sliced into 1/4 inch slices
cornmeal (white or yellow)
Line a small rimmed baking sheet with foil and drizzle with olive oil.
Place tilapia fillets on baking sheet and arrange zucchini slices around the fish in a single layer.
Drizzle remaining olive oil and lemon juice over fish and zucchini. Season with pepper, paprika, Italian seasoning, onion powder and garlic powder. Sprinkle fish lightly with cornmeal.
Bake in a 375 degree oven for 30 minutes or until zucchini is tender and fish is opaque through and flaky.
Cook pasta according to package directions. Drain and set aside.
In a small saucepan, melt 2 tablespoons of butter. Add 2 tablespoons of flour, stir to combine. Cook 2 minutes, stirring constantly, until cooked and smooth (this is a roux).
Add wine and lemon juice to pan, stir to combine, and bring quickly to a boil. Add thyme, and continue to boil until sauce is thick and coats a spoon. Stir in a tablespoon of milk or cream.
Off heat, stir in the remaining 2 tablespoons of butter, one at a time, adding the second tablespoon just as the first is almost melted.
Serve fish and zucchini over pasta and top with sauce.