Citrus Tilapia with Roasted Asparagus Penne
Zesty Citrus Tilapia Pasta with Oven-Roasted Asparagus
Ingredients:
4 tilapia fillets
250g (9 oz) penne pasta
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss asparagus pieces with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 15 minutes, or until tender and slightly golden.
While asparagus roasts, cook penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a small bowl, mix together lemon zest, orange zest, lemon juice, orange juice, minced garlic, oregano, and red pepper flakes.
Season tilapia fillets with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add tilapia fillets and cook for 3-4 minutes per side or until opaque and flaky. Remove from skillet and set aside.
In the same skillet, pour the citrus mixture and simmer for 2-3 minutes to reduce slightly.
Add cooked pasta and roasted asparagus to the skillet. Toss to coat with the citrus sauce.
Gently flake tilapia into large chunks and fold into the pasta mixture.
Serve warm, garnished with chopped parsley and lemon wedges.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 385 kcal | Servings: 4 servings