Citrusy tilapia, served with a cheesy but light pasta.
My family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup parmesean, 1/4 tsp. each of oregano, basil, and cilantro. When I drained the pasta, I reserved some of the pasta water just in case I wanted to add it, and I'm glad I did. Once, I got all of the pasta, cheese, & herbs in the pan I decided that a little bit of the pasta water would give the pasta the exact consistency I was looking for. I did not measure how much I used, but it was probably about 1 Tbls maybe 2. I served this w/ broccoli as well. We will have this again!!!!
Read MoreThe pasta was delicious but the tilipia left something to be desired. Even though I more than doubled the seasonings, it was still bland. The seaoning is really important when cooking tilapia because it is such a mild fish. I would not make the fish again, but I will definitely make the pasta as a side with parmesan crusted tilapia (very easy to make: 1/2 C grated parm, 1 Tbsp garlic powder, 1 C panko crumbs, 1 tsp oregano, 1 egg, beaten: dip in egg wash, coat with combined dry ingredients and cook in heated light olive oil over meduim heat 4 min each side).
Read MoreMy family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup parmesean, 1/4 tsp. each of oregano, basil, and cilantro. When I drained the pasta, I reserved some of the pasta water just in case I wanted to add it, and I'm glad I did. Once, I got all of the pasta, cheese, & herbs in the pan I decided that a little bit of the pasta water would give the pasta the exact consistency I was looking for. I did not measure how much I used, but it was probably about 1 Tbls maybe 2. I served this w/ broccoli as well. We will have this again!!!!
The pasta was delicious but the tilipia left something to be desired. Even though I more than doubled the seasonings, it was still bland. The seaoning is really important when cooking tilapia because it is such a mild fish. I would not make the fish again, but I will definitely make the pasta as a side with parmesan crusted tilapia (very easy to make: 1/2 C grated parm, 1 Tbsp garlic powder, 1 C panko crumbs, 1 tsp oregano, 1 egg, beaten: dip in egg wash, coat with combined dry ingredients and cook in heated light olive oil over meduim heat 4 min each side).
This was a very good recipe. I followed it almost exactly, except the cilantro. It's not something I keep on hand. next time I might try penne pasta instead of macaroni. I think it would lend itself better to the dish. Thanks for a great recipe.
What a great little recipe! I did increase the amounts of seasoning to 1/2 tsp of each spice for the fish - except cilantro which I didn't have. For the pasta I used 1/8 tsp of each spice for my "pinch". We enjoyed this very, very much. The flavors mingle together beautifully. The best tilapia recipe I've found so far on this site.
I really liked the flavour of this fish - it was light and refreshing. I did 1 tsp of each spice (except cilantro cause I didn't have any - and salt and pepper of course I just added to my liking) - a pinch didn't seem like enough. The pasta was pretty good - I think next time I will add some red pepper flakes for some heat, a little more lemon and some of the pasta water so it's not as dry. I will make this again with a few changes for sure!
It was okay. The flavour was good, but the look was terrible. Beige with a side of beige. I served it with mixed roasted veggies (cauliflower, broccoli, carrots, and snow peas), which helped the appearance a bit. It was fairly quick and easy, although it took a little juggling to have it all ready and hot at close to the same time. My husband liked it (especially the pasta).
This recipe was great and easier than I expected. This was my first time cooking Tilapia and everyone loved it. I used lime juice because I didn't have any lemon and I used fettuccine instead of elbow mac and served with cut steamed asparagus. I wasn't going to use the pasta recipe at first but decided to try it and was glad that I did because it was a great compliment to the fish. Everyone who tried this said it was a 5 star recipe.
For me, this recipe was quick and easy (only took 10 mins from prep to eating!) but nothing to write home about, however my husband RAVED about it and called it restaurant quality. I omitted the cilantro and got the pan oil really hot before I added the fish, which gave the tilapia a really nice blackened look. I will definitely make this recipe again, but I'll keep tweaking it.
Very simple and very good. I doubled everything and was engough for three people. I also used shredded Parmesan about a cup worth,the wife and I have a cheese thing. Worth making again, if you like seasoning just add more then a pinch I think thats why some felt it was too blan.
A good basic receipe and very easy to make. However, fresh herbs are much better than the dried pencil shavings you use from the spice rack (except oregano). Try it with all fresh ingredients...the flavour is more intense and it adds more colour to the plate (as another reveiwer commented on presentation).
i gave this a five star because it was so easy and i had everything on hand. i used a mixture of pasta's that I had left over in my pantry. Next time will use fresh garlic and maybe some fresh herbs. I did not have cilantro..I think that would of added a strange taste to italian style dish. The pasta if very similar to pasta Aglio Olio which is an italian classic. When I make this again I will add crushed red pepper to spice it up some. I will for sure make again with my own twist
Absolutely deeeeelish! I made only a few substitutions by also adding a pinch of garlic powder to the fish and I used a heaping 1/4 tsp for all the herbs in both the fish and pasta. I also had to use Fontina cheese instead of Parm because that's what we had on hand. I also used grape seed oil instead of olive oil. My husband who is not a very adventurous eater loved this dish as well. The flavors were just amazing. I will definitely make this dish again in the near future.
I only made the tilapia, and I didn't make it exactly as instructed. I sprinked one side of the tilapia with lemon juice then sprinled the herbes on the fish until covered. Then put the fish herb side down in a non-stick pan and cooked it on med-high heat until there was a little color. While that side was cooking I covered the up side with the herbs. Flipped it over. Then hit it with a little more lemon juice. Only needed to cook for a minute or 2 on that side. Not fussy and so delish.
Super good, I'm going to do this recipe again, I didn't do the pasta, served with vegatales.
The fish was realllllly good, but I didn't care for the pasta - dry and bland. I will probably make the fish again, but with some other pasta recipe.
Oregano and black pepper never excite me, but I tried the recipe and in the end I sprinkled on pomegranate balsamic vinegar to add a touch of sweetness without added sugar.
Loved it. I served it was salad (no pasta) because I didn't want the carbs. I used fresh basil instead of dried because I had it and didn't have any cilantro so I skipped that. Everything else was the same.
Not our favorite, the fish was a little bland. I also had a problem with the parmesan clumping at the bottom of the pan. If I did this again I would save a little pasta water, add the seasonings and olive oil then sprinkle the parmesan cheese over the past once it was plated.
Quick and easy-great flavor, perfect for any busy person who wants something decent to eat. My 7 yr old said she is willing to eat it again, although it isn't one of her favorites. I would cut the amount of olive oil-I didn't need that much in my pan for the fish, and the amount for the pasta seemed a little much. I think it would be adaptable for other tastes and the pasta would be good with other fish, or chicken or a light summer beef. So with a little tweeking this could be an excelent healthy dinner. Add some bright veggies for color and nutrition. When making it for myself and my daugher I had enough pasta left over for my lunch the next day
I made some adjustments. I hardly ever measure spices only less I'm baking. I did an even coat of lemon juice and seasoning on each side of the tilapia. Used fettuccine noodles, left some water in the pot when I was done cooking the noodles, 1 cup of Parmesan cheese, added a thin layer of garlic powder, few light squeezes of lemon juice, and nickle sized seasoning. Served with Corn, Carrot and Asparagus steamers. It was a hit!
This is by far my favorite way to cook tilapia. I love the light olive oil/parmesan pasta, it is delicious. This was a great meal!!!
I loved this. Made it for dinner tonight, using mozzarella instead since I was out of Parmesan. Definitely a keeper for future dinners on the go!
Very, very good. Used a cast-iron skillet to sear the fish. Sauteed 3 (small) cloves of garlic in the olive oil for the pasta and mixed all the pasta ingredients together before adding to the cooked farfalle (bowtie) pasta (instead of macaroni), along with a pinch of lemon zest. Fast to make, easy, and great flavor.
I was a little skeptical about trying this recipe because all of the seasonings in it and I thought my kids would say "whats all the green stuff?" Boy was I wrong!! This was amazing!! So delicious! I made this as is and I doubled the recipe and my kids wanted more! Thanks for the recipe. I will be making this again for sure!
Baked, as per a previous reviewer, 375 for 12 minutes. The seasoning on the fish complimented it very well. The pasta itself was a little lemony, so I will probably cut the lemon juice next time for the pasta. Everything else was delicious! I used whole grain pasta, so this was a very WW friendly recipe!
I enjoyed this recipes. There wasn't a WOW factor but it is definitely delicious, satisfying, and EASY. The only thing I added as a dash of cooking white wine when I started the fish. Will do again.
very easy and delicious. maybe a little cajun spice on fish next time.
The seasoning gave this bland fish some kick, but I don't think I'll be buying Tilapia anytime soon. The pasta accent was a different spin on buttered noodles...the kids loved them.
we have this about once a month. if I make sure not to mix my spoons, even fish-hating hubby will eat the pasta. But the rest of us like the fish too!
This is SO delicious! The lightness of the fish mixes with the richness of the cheese in the pasta perfectly! My husband and I have been trying to eat healthier and choose more fish over red meats and this will most definitely be made again. Fabulous! :)
Very good recipe--I lightly floured the Tilapia before cooking and added more lemon juice, pasta water and herbs to the pasta. This turned out great!
Very good. All I had was angel hair pasta, however it turned out delicious. I added about double the garlic, olive oil, and parmesan cheese to the pasta, and followed the rest of recipe as it states. I'll be making this again.
This was really quick and easy and my guys loved it! I also added more than a "pinch" of everything and I thew a (leftover) 1/2 can of diced tomatoes into the pasta mix.
I didn't have any parmesan, so I used Italian Breadcrumbs on the Tilapia. IT WAS SOOO GOOD!!!! :) We're definitely having this again! :)
Fish turned out great, very tasty, but the pasta was quite boring. I'll definitely do just the fish next time with a different side dish.
I give this a 4 star rating because it was a great meal for very little effort. The flavors were great. I used lemon zest (@ 1 tsp) instead of the lemon juice on the pasta for a more lemony flavor. I agree that the pasta could use more olive oil than called for to keep the pasta from getting dry.
I like cooking the tilapia better on the stove than baking in the oven. This dish is light, yet filling. And the spices make it even better than when I used to use just EVOO, salt and pepper!
I always read the reviews before I try it or save it and although this was not a five star it sounded good to me. Have an abundance of Tilapia so always looking for new ways to cook it always. The first time I did it I did not have lemon juice but key lime juice was in hand and did not have elbow mac but did have bow tie (small) and I did double the spice mixture for both the fish and the Mac. and fallowed the recipe for cooking I have printed this recipe for 10 days now and it is so good I have cooked it 4 times all with different pasta bow tie, angle hair and penne . the last time I did it with elbow pasta kind of disappointed bow tie was the best and it adds the class look to the dish this recipe deserves all in all pretty good don't over cook the fish and you cant go wrong.
This is absolutely fabulous, very easy. My wife says it's the best recipe I've pulled off this site to date.
This was an easy and quick meal! I just added more spice and used fresh cilantro. I also used closer to 8oz of pasta.
This was good and i was in a pinch for supper. Followed directions but left out cilantro because i didnt have any. I am not sure if i would actually make this again though.
Fish and pasta were very good! I did bake my fish rather than fry in a pan, and did not have, nor like cilantro. Will definitely make again!
This recipe has great flavor. I added a little cajun spice to the fish to give it a little kick. I forgot to save a little of the water from the spaghetti as one reader suggested. the dryness kept me from giving it five stars. Served with garlic toast and salad
This was very good. I added some panko breadcrumbs to store-bought seasoned breadcrumbs to give it a little crunch, which worked well. My wife & kids hate fish & this was by far my most successful experiment - they all agreed it was good. In particular, I think the pasta & parmesan/breadcrumb coating really helped them get past their mental block for fish & just focus on the taste. It'll take a few more meals with this recipe, but I think I've finally found a way to have fish at my table, thanks!
Loved this!! It was the best I have ever had! I did add parmesan cheese to the fish as well...it made a nice crispy crust...thanks for the recipe!!
I don't really like fish. I am trying to lose weight, so I was determined to eat it. All I can say is that I was SOOOO good, I am making it again tonight!! Absolutely LOVE!!!
I thought the flavor of the fish was really good! Especially since I dont eat fish often.
I made this for supper last night, and it was really easy. I served it over penne instead of elbows. (And just as a note for those who complained about the monotone colors of the dish, try multi-coloured pasta, or add some veggies to the pasta if it really bothers you that much.) I cut the olive oil that goes in the pasta in half; it was plenty. And I think I could have doubled the lemon juice that goes into the pasta; it was too subtle. I put half the cheese in the pasta, then the remainder I sprinkled on top of the fish. The fish itself was nice, but I'd prefer a slightly stronger flavor. My husband on the other hand, said the flavor was too peppery (but he's a bit of a wuss... a real Turkey-on-white kinda guy, so I don't heed that much). I'll use this basic recipe again, but more as a base that I can tinker with and change each time I make it. White or brown rice might be a nice swap for the pasta, or a bed of cooked veggies! Yum! Grilled veggies under grilled fish? Yes, please! :D I'd probably add stronger (but less "peppery") flavors to the fish, maybe a marinade, or I could brush it with honey or lime. The seasonings given were great choices. I might just cut the pepper from my hubby's fillet and it'd be fine for his pansy palate.
My husband & I both thought this was really yummy! It's kind of a mild flavor, so it could have maybe had a stronger ingredient, but the serving size is perfect for 2 people.
I loved this recipe! It was really easy...I added extra servings of the suggested seasonings, used fresh cilantro, and used Old Bay Seasoning as well. I also served it over a bed of Fettuccine Alfredo. My husband said the extra seasoning really gave the fish some flavor.
Absolutely loved it. I like how it was very light but flavorful. I think the lemon with the pasta gave it a nice zest. I also liked how simple the whole dish was. I did add a bit of old bay to the fish (me and my boyfriend LOVE old bay) and I didn't have fresh parmesan cheese so I used the kraft grated cheese... next time I'll definitely buy the fresh cheese, it would have probably made this dish ten times better!!!
Very light in flavor but i liked it. A fresh squeeze of lemon over the top of the fish and extra parmesan cheese over pasta did the trick.
This tilapia is amazing. We do it without the cilantro, but other than that, exactly to the recipe. It's super easy and fast, and very inexpensive, too! It's easy to make just as much as you need. I can make it for myself, or for a crowd in about the same amount of time. It's really the best tilapia recipe out there. And chances are you have everything you need already. So try it already!
OH... MY... GOODNESS!! SOOOOOO GOOD! My wife hates pasta, and LOVES TILAPIA. I hate fish, but LOVE PASTA and cod, so I made a few changes to this recipe. FIRSTY!!!! I used cod instead of tilapia. CPT. HILIGNER makes A GREAT frozen cod filet that I LOVE using in recipes. SECOND!!! CUT out the cilanto. Not needed! I'm not making Guacamole!!!! LOL!!! THIRD!!! Instead of dried herbs, FRESH FRESH FRESH! That's the way to do it! ALSO if you have a chance, this recipe is great when served with nacho chips and guacamole instead of pasta!
I loved this! I didn't add cilantro cuz my husband hates it and I added a little white wine and paprika to the fish. Will definitely make this again!
Easy and tasty, DH & I enjoyed it. I probably used a bit more lemon juice, and had fresh cilantro which was a nice fresh looking & tasting garnish.
Loved the flavor of lemon, Parmesan and garlic, the only thing I will cook my tilapia in the oven next time... Tends to stick to skillet... My husband loved it!
Excellent and easy...I'd definitely make this again! I used a half teaspoon of the seasonings for the fish and an eighth of a teaspoon of the seasonings for the pasta. I didn't have macaroni noodles and used mini penne noodles instead. Oh, and I didn't have the cilantro, so I just left that out. So good!
I baked my tilipia and it was really good, but the pasta lacked flavor and color to me.
just finished eating this and couldn't wait to comment on how good it was...DELISH!!!
This was super tasty!! My husband and I are not big fans of fish, but are trying to find creative ways to add it to our menus for the health benefits. This was definitely one we will be making again :)
I loved this recipe. The only thing I changed was instead of elbow macaroni I used whole wheat Penne. I kept everything else the same and it was incredible. Thanks for the great recipe. :)
SO yummy!!! While my hubby felt the fish itself was a little bland, he REALLY enjoyed the pasta! On the contrary, I liked both the fish AND pasta (what does the hubs know anyway lol???). Having said this, you DO need to double the spices on the fish to get even the slightest flavor, but that's just my $.02. I think I'd even go as far as suggesting that the spices (sans the s&p) be tripled or quadrupled. Other than tinkering with the spice blend, this is super yummy - a light yet filling healthful meal. A side of steamed broccoli drizzled with a bit of lemon juice complemented this nicely. Thanks for sharing this hidden gem on here, vo0do0. Mucho deliciosio! :)
This is definitely a keeper I always go heavy on my seasonings anyway the fish had plenty of flavor and I used fresh cilantro but all the rest of my herbs were dried and after I made my plate I squeezed more fresh lemon juice on it. Was delish
The fish was fantastic, lots of flavor and the citrus hint is really refreshing. The pasta, on the other hand, needs some TLC and some alterations. All and all a great fish recipe but only an OK pasta recipe.
Followed the directions as written, except for substituting whole wheat egg noodles for the elbow pasta. Pasta was a little too dry & bland, so we ended up adding chopped tomatoes as a garnish. Won’t be a recipe we make again, but I could see how kids might like it?
It was fast but bland. For the pasta, I had to add more olive oil and flavor (garlic salt is the best!). I cooked the tilapia longer than 6 minutes each side and it still tasted "fishy". It's a small dish that will make you feel light. I also served it with a small ceasar salad.
This is really good - I just wish the pasta had a light sauce with it or something. But still delicious - AND easy and fun!
This recipe is SO good. My husband absolutely loved it. I didn't really follow measurements for the spices. I eyed what I wanted. I also baked the tilapia at 375 degrees until it was slightly brown on the edges and it worked out perfect! The pasta was great. I used different noodles than elbow. I used cellantini and added pasta water like a previous reviewer mentioned. It would also be great with Alfredo sauce. Next time I'm making extra!
I used fresh cilantro and cheddar cheese for the macaroni
I'm not a huge fish fan, and I thought this was a little bland, but my husband really enjoyed it. I did like the seared method which left some of the edges a little crispy. We are trying toner more fish, so I will probably make this again! We had mango and strawberries with it for a nice, light dinner.
The family wasn't a fan of the fish. We didn't hate it but overall the flavor left us feeling meh.
I used haddock instead of tilapia and leftover cooked rice instead of pasta. Really good recipe that is easy to make and comes together quickly.
This turned out pretty well. Used lemon pepper with the basil, oregano and cilantro for the seasoning for the fish, but let it marinate for an hour or so in the fridge. Then with the parm sauce ingredients, I added heavy cream to get more of a sauce, simmered a bit before adding the fish. Minimal adjustments for a nice recipe, probably will do again.
