Tilapia-Topped Fresh Spaghetti Alla Chitarra
with Roasted Garlic, Capers & Lemon
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
An ode to Italian summer, this pasta dish floats off the plate with lightness and grace. Chunks of flaky white fish mingle with fresh strands of spaghetti alla chitarra (named for guitar strings), all caught up in a bright medley of lemon, capers and wilted leafy greens.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 14g Parsley
- 120g Baby greens (baby spinach or kale)
- 1 Lemon
- 20g Capers
- 30ml Vegetable demi-glace
- 225g Fresh spaghetti alla chitarra
- 15g Minced roasted garlic
Contains: Eggs, Milk, Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
4 or 8 tbsp Butter
Total Fat
35 g
Saturated Fat
17 g
Sodium
620 mg
Total Carb
68 g
Sugars
1 g
Protein
44 g
Fibre
5 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Zest and juice the lemon.
- Roughly chop the capers.
- Roughly chop the parsley leaves and stems.
Cook the tilapia
- Pat the tilapia dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a bowl and flake into large pieces.
- Wipe out and reserve the pan.
Boil the pasta & wilt the spinach
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Place the spinach in a strainer. Reserving ½ cup cooking water (double for 4 portions), drain the pasta over the spinach and toss with a drizzle of oil to prevent sticking.
Make the sauce
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the garlic, lemon zest, capers, parsley and S&P.
- Sauté, 30 sec. to 1 min., until fragrant.
- Add the lemon juice, demi-glace and reserved cooking water.
- Cook, stirring often, 1 to 2 min., until thickened.
Combine the pasta & serve
- To the pan, add the pasta, spinach, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the pasta is coated.
- Divide the pasta between your bowls.
- Top with the tilapia. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
