baked tilapia with roasted zuccini, penne, & white wine cream sauce

How To Make baked tilapia with roasted zuccini, penne, & white wine cream sauce

• 1

  Line a small rimmed baking sheet with foil and drizzle with olive oil.
• 2

  Place tilapia fillets on baking sheet and arrange zucchini slices around the fish in a single layer.
• 3

  Drizzle remaining olive oil and lemon juice over fish and zucchini. Season with pepper, paprika, Italian seasoning, onion powder and garlic powder. Sprinkle fish lightly with cornmeal.
• 4

  Bake in a 375 degree oven for 30 minutes or until zucchini is tender and fish is opaque through and flaky.
• 5

  Cook pasta according to package directions. Drain and set aside.
• 6

  In a small saucepan, melt 2 tablespoons of butter. Add 2 tablespoons of flour, stir to combine. Cook 2 minutes, stirring constantly, until cooked and smooth (this is a roux).
• 7

  Add wine and lemon juice to pan, stir to combine, and bring quickly to a boil. Add thyme, and continue to boil until sauce is thick and coats a spoon. Stir in a tablespoon of milk or cream.
• 8

  Off heat, stir in the remaining 2 tablespoons of butter, one at a time, adding the second tablespoon just as the first is almost melted.
• 9

  Serve fish and zucchini over pasta and top with sauce.
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