Crispy Parm-Crusted Fillet of Fish and Bowties with Peas
Pan-fried fish is jazzed up with some bowtie pasta atop butter lettuce alongside.
- 1 1/2 cups all-purpose flour
- 1 tablespoon Old Bay seasoning
- 3 eggs
- 4 tilapia or sole fillets (6 ounces each)
- 2 cups breadcrumbs or crushed crackers
- 3/4 cup grated Parmigiano Reggiano cheese, divided
- 1 tablespoon thyme, finely chopped
- 2 lemons, zested, then cut into wedges, divided
- 1 box bowtie pasta, regular or whole grain
- 6 tablespoons extra virgin olive oil (EVOO), divided
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped or grated
- 1 cup frozen peas, defrosted
- 1-2 tablespoons butter
- 3 sprigs mint, chopped
- 1/4 cup flat leaf parsley, chopped
- Freshly ground pepper
- 1 head butter lettuce, for garnish
- Pre-heat the oven 250˚F.
- Set up three dishes for breading the fillets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano Reggiano cheese, thyme and lemon zest. Dip each fish fillet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated fillets onto a sheet tray and reserve.
- Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to the package directions.
- While the pasta is cooking, pre-heat a large skillet over medium heat with 2 tablespoons EVOO. Add the onion and garlic to the hot skillet and cook until tender.
- Pre-heat a large skillet with about 4 tablespoons EVOO and sauté the first two fish fillets until golden brown, about 2 minutes per side. Once the first two fish fillets, place them in the hot oven to keep warm while you cook up the other two.
- While you are cooking up the fish, add the peas and butter to the skillet with the onion and garlic. Ladle a spoonful of the pasta cooking water into the peas, remove them from the heat and toss in the mint and parsley.
- When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bowties, then season with a bit of salt and pepper and the remaining Parmigiano Reggiano cheese.
- To serve, place one or two leaves of butter lettuce inside each serving bowl, then fill the lettuce cup with some of the bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside.