Tilapia with Balsamic Browned Butter and Creamy Farfalle
You will need:
- Salt
- 1 pound farfalle, bow ties
- 3 tablespoons extra-virgin olive oil, divided
- 5 slices center cut bacon, chopped
- 1 medium onion, chopped
- 2 to 3 grated garlic cloves
- 1 bay leaf
- 12 white mushrooms, thinly sliced
- 1 can San Marzano tomatoes
- 4 (6 to 8 ounce) tilapia fillets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 (10 ounce) box frozen peas
- 1/4 cup mascarpone cheese
- 3 tablespoons butter
- 1/4 cup balsamic vinegar
- 1/2 cup basil leaves, shredded or torn
Phew! What a grocery list! You haven't abandoned me yet, have you? Excellent.
- Heat a pot of water to a boil, salt the water and cook pasta to al-dente.
- Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat.
- Add bacon and crisp 3 to 4 minutes.
- Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes.
- Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
- Season the fish with salt and pepper. Dust fish with flour and shake off excess.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
- While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
- Remove fish from skillet to a platter and cover loosely with foil to keep warm.
- Reduce heat to medium and add butter to pan.
- Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half.
- Pour the brown butter and vinegar over fish.
- Drain pasta, toss with sauce and wilt basil into pasta.
- Serve fish with pasta alongside.
