Easy Baked Tilapia and fresh veggie pasta

I used to be scared to cook fish. I know that there are many folks out there that can’t stomach the idea of eating fish but I am not one of them.

I worry that I will under or over cook it. Seafood is temperamental like that.

But fish is packed with protein and healthy fats and I can eat it on Fridays during Lent. J When I was younger, Fridays during Lent meant several trips to McDonalds.

Now that I am creeping up on forty McDonalds doesn’t play nicely with my body fat. I can feel the pounds start to pack on before I even take a bite!

Luckily my fear of ruining fish isn’t as debilitating as it once was. Fish cooks quickly so it’s perfect for busy moms.

Easy Baked Tilapia and Veggie Pasta Salad

Ingredients:

4 Tilapia filets

1/2 cup Progresso Bread Crumbs

1/2 cup parmesan cheese

2 TB Italian Seasoning, additional seasoning to taste for pasta

sliced Green Bell Peppers

sliced onions

sliced tomato

1 jar of marinated artichoke hearts

2-3 cloves minced garlic

olive oil

Pasta of choice (I used Hidden Vegetables Penne)

 

Directions:

Preheat oven to 350 degrees

Combine parmesan, bread crumbs, and italian seasoning in a shallow bowl.

Wet fish and dredge in bread crumb mixture.

Place in an even layer on a foil covered baking sheet that has been sprayed with cooking spray.

Bake approximately 20 minutes until fish easily flakes when poked with a fork.

 

Cook pasta as directed on box.

Remove from heat and set aside.

Saute onions and garlic in a tablespoon of olive oil for approximately 2 minutes

Add other vegetables

Add 4 ozs of marinated artichoke hearts (and the liquid from the jar)

Add cooked pasta

Sprinkle with Italian seasoning, salt, and pepper to taste.

Serve warm or cold.

 

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