Crispy Oven-Baked Tilapia with Lemon-Tomato Fettuccine

Ingredients

• 2 tablespoons butter 
• 6 tablespoons butter melted
• 14.5 oz canned tomatoes canned
• 2 tablespoons capers drained
• 0.3 cup feta cheese crumbled
• 0.3 cup basil fresh chopped
• 4  garlic clove pressed
• 2  optional: lemon 
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 1 teaspoon paprika 
• 2 teaspoons salt divided
• 16 oz nests of spinach fettuccine 
• 1 cup onion sweet chopped
• 16 oz tilapia 

Equipment

• frying pan
• oven
• aluminum foil
• measuring cup
• broiler pan

Directions

1. Preheat oven 42
2. Grate zest from lemons to equal 4 tsp.
3. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 Tbsp.
4. Combine panko, paprika, and 2 tsp. lemon zest in a shallow dish.
5. Sprinkle fish with 1 tsp. salt. Dip fish in 1/4 cup melted butter; dredge in panko mixture, pressing panko to adhere.
6. Place fish on a lightly greased rack in an aluminum foil-lined broiler pan.
7. Drizzle remaining 2 Tbsp. melted butter over fish.
8. Bake 20 to 25 minutes or until fish flakes with a fork.
9. Meanwhile, prepare pasta according to package directions. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion, and saut 5 to 6 minutes or until golden.
10. Add garlic, and cook 1 minute.
11. Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 Tbsp. lemon juice, 2 Tbsp. capers, and remaining 2 tsp. lemon zest and 1 tsp. salt; cook 2 to 3 minutes.
12. Remove from heat, and toss with hot cooked pasta, feta cheese, and basil.
13. Serve with fish.