Tilapia Mediterranean Over Angel Hair Pasta
Elevate your dinner table with Tilapia Mediterranean Over Angel Hair Pasta, a vibrant and wholesome dish that marries the flavors of the Mediterranean with delicate angel hair pasta. Perfectly seared tilapia fillets are seasoned with aromatic oregano and served atop a colorful medley of sautéed garlic, juicy cherry tomatoes, earthy Kalamata olives, and fresh spinach, all tossed in a light lemon-infused sauce. Finished with a sprinkle of creamy feta cheese, this recipe delivers a delightful balance of freshness and richness. Quick to prepare in under 40 minutes, this meal is ideal for weeknight dinners or elegant occasions. Serve this Mediterranean-inspired pasta and fish dish for a satisfying combination of heart-healthy ingredients, bold flavors, and effortless sophistication.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 12 ounces Angel hair pasta
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and halved
- 4 cups Fresh spinach
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Feta cheese, crumbled
Instructions
Bring a large pot of salted water to a boil and cook the angel hair pasta according to the package instructions, typically 3-4 minutes. Drain and set aside, reserving 1/4 cup of the pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the tilapia fillets with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and sprinkle with 1/2 teaspoon of dried oregano.
Sear the tilapia fillets for 3-4 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate, keeping them warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Sauté the minced garlic for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes until they begin to soften. Stir in the Kalamata olives and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
Stir in the reserved pasta water, lemon juice, and the remaining dried oregano, salt, and black pepper. Toss the cooked angel hair pasta into the skillet until evenly coated in the sauce.
Divide the pasta and vegetable mixture among four plates. Top each serving with a tilapia fillet and a sprinkle of crumbled feta cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
