Crispy Tilapia and Spinach Fettuccine with Lemon Tomato Sauce

• 1 teaspoon Paprika
• 1 cup Panko
• 1 whole Lemon, Zest And Juice, Divided
• 2 teaspoons Kosher Salt, Divided
• 5 Tablespoons Butter, Divided
• 3 whole Tilapia Fillets
• 1/2 pounds Spinach Fettuccine
• 1/2 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1 can (14.5 Oz. Size) Diced Tomatoes
• 2 Tablespoons Capers
• 1/4 cups Crumbled Feta Cheese
• 1/4 cups Basil

1. Preheat oven to 425 degrees F.
2. In a shallow bowl, mix paprika, panko, half of the lemon zest and 1 teaspoon of salt.
3. In another shallow bowl, melt 3 tablespoons of butter.
4. Dip tilapia in butter then dredge in panko.
5. Place on a baking sheet and drizzle any leftover butter in the bowl over the fish.
6. Bake for 20-25 minutes, until golden on top.
7. Cook pasta according to package instructions.
8. In a skillet, melt the remaining 2 tablespoons butter.
9. Add onion and cook until tender.
10. Add garlic and cook for 1 minute.
11. Add the whole can of tomatoes and cook for 8 minutes.
12. Add remaining zest, capers, lemon juice and remaining 1 teaspoon of salt.
13. Cook for 3 minutes.
14. Drain pasta and add to sauce.
15. Remove from heat.
16. Add feta and basil to pasta.
17. Serve fish over pasta.

paprika, lemon, kosher salt, butter, tilapia fillets, onion, garlic, tomatoes, capers, feta cheese, basil

Taken from tastykitchen.com/recipes/main-courses/crispy-tilapia-and-spinach-fettuccine-with-lemon-tomato-sauce/ (may not work)