This is a baked fish recipe, in that it is cooked in a hot oven, although the broiler perhaps plays a greater part in it than the oven itself. You can use a different kind of white fish rather than tilapia if you want. Also, the shrimp is optional. This recipe combines spaghetti with fish, as well as a delicious cheesy, creamy sauce. The sauce is enhanced with lemon, tomato paste, ginger, mustard, capers, and veggies and this is a really satisfying fish recipe.
If you like to make recipes which involve throwing a lot of different ingredients into one pot and then tossing the result with some freshly-cooked spaghetti or pasta, this is the recipe for you. You can adapt the fish mixture however you like. Maybe add some other veggies you want to use up, like mushrooms, zucchini, or even an opened can of corn kernels.
The fish and shrimp must be just cooked when you transfer the mixture into the casserole dish and the vegetables should be done. This is because the dish just finishes off in the oven. The top broils under quite a high heat and the temperature in the oven itself is rather high, so this dish bakes for a few minutes and you do not want to cook the fish or seafood any more than that in case it goes tough.
- 8 oz uncooked spaghetti or angel hair pasta
- 6 oz halved tilapia filets
- 4 oz shrimp (optional)
- 1 tablespoon capers
- 1 tablespoon all-purpose flour
- 2 oz grated cheddar cheese
- ½ teaspoon Dijon mustard
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 5 tablespoons breadcrumbs
- 1 chopped onion
- 1 teaspoon ground ginger
- 1 cup heavy cream
- 1 finely chopped carrot
- Lemon juice, to taste
- Salt and black pepper, to taste
- Boil the pasta in salted water until it is al dente.
- Preheat the broiler to 400 degrees F with the rack in the center of the oven.
- Sauté the onion and carrot in the butter in a skillet, until the onion is soft.
- Add the fish, ginger and capers, as well as a pinch of salt.
- Turn the heat down and cook until the fish is no longer pink.
- Flip the fish and add the cream, flour, lemon juice, tomato paste and mustard.
- Add the shrimp and cook for a few minutes, until pink.
- Bring the cream mixture to a simmer and break the fish apart with a spatula.
- If the sauce is not thick and creamy enough, add more flour.
- If it is too thick, add more cream.
- Add salt and pepper and when the shrimp and fish are just cooked through, and take the pan off the heat.
- Drain the spaghetti and add it to a big casserole dish. Add the hot fish mixture and stir a bit.
- Toss the cheese with the breadcrumbs and spread this over the top.
- Put the mixture in the oven and let it sit under the broiler for about 8 minutes or until the cheese has melted and the top is golden brown.
Whether you opt for spaghetti or your favorite pasta, there is no doubt this is one of the best fish and pasta recipes you can make. The sauce is cheesy, creamy, and delicious, with the salty flavor of capers, the piquancy of mustard and the sweetness of the tomato pasta, as well as other flavors which might sound like they would clash but actually go together beautifully. This recipe is perfect for a busy weeknight since it will keep warm in the oven if everyone is getting home and eating at a different time, and the recipe is wide open for adaptation if you want to use up some other veggies in it.
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