Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 cup basil leaves shredded
• 1  bay leaf 
• 3 tablespoons butter 
• 1 can canned tomatoes 
• 1 pound farfalle pasta 
• 0.5 cup flour all-purpose
• 2  to 3 garlic cloves grated
• 0.3 cup mascarpone cheese 
• 3 tablespoons olive oil extra-virgin divided
• 1 medium onion chopped
• 10 ounce peas frozen
• 4 servings salt 
• 4 servings salt and pepper black freshly ground
• 5 slices center cut bacon chopped
• 24 ounce tilapia fillets 
• 12  mushrooms white thinly sliced

Equipment

• frying pan
• pot
• wooden spoon
• aluminum foil

Directions

1. Heat a pot of water to a boil, salt the water and cook pasta to al dente.
2. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat.
3. Add bacon and crisp 3 to 4 minutes.
4. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes.
5. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
6. Season the fish with salt and pepper. Dust fish with flour and shake off excess.
7. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
8. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
9. 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.
10. Pour the brown butter and vinegar over fish.
11. Drain pasta, toss with sauce and wilt basil into pasta.
12. Serve fish with pasta alongside.