Herb-Crusted Tilapia with Lemon Garlic Fettuccine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Tilapia with Lemon Garlic Fettuccine

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tilapia with Lemon Garlic Fettuccine

Enjoy a light yet satisfying dish featuring a perfectly baked herb-crusted tilapia paired with tender whole wheat fettuccine bathed in a tangy lemon garlic sauce. This meal offers a delightful balance of citrus brightness, savory herbs, and subtle crunch from whole wheat breadcrumbs—a culinary treat that’s both delicious and aligned with your nutritional goals.

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NUTRITION

354kcal
Protein
36.8g
Fat
9.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/2 cup cooked Whole Wheat Fettuccine

1/8 cup Whole Wheat Breadcrumbs

1 Tbsp grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

1 Garlic Clove

2 Tbsp chopped Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a lined baking tray. In a small bowl, combine the whole wheat breadcrumbs, chopped parsley, a pinch of salt and pepper, and the grated Parmesan.

  • 3

    Drizzle the tilapia lightly with olive oil, then press the breadcrumb mixture evenly over the top to form a herb crust.

  • 4

    Bake the tilapia for 12-15 minutes, until the fish flakes easily with a fork.

  • 5

    While the fish bakes, cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.

  • 6

    In a small pan, warm a touch of olive oil over medium heat, then add the minced garlic. Sauté until fragrant, about 30 seconds. Add the lemon juice and a splash of the pasta water to create a light sauce.

  • 7

    Toss the cooked fettuccine in the lemon garlic sauce until well coated.

  • 8

    Plate the pasta and top with the herb-crusted tilapia. Garnish with additional chopped parsley and a squeeze of fresh lemon juice if desired, then serve immediately.

Herb-Crusted Tilapia with Lemon Garlic Fettuccine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Tilapia with Lemon Garlic Fettuccine

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tilapia with Lemon Garlic Fettuccine

Enjoy a light yet satisfying dish featuring a perfectly baked herb-crusted tilapia paired with tender whole wheat fettuccine bathed in a tangy lemon garlic sauce. This meal offers a delightful balance of citrus brightness, savory herbs, and subtle crunch from whole wheat breadcrumbs—a culinary treat that’s both delicious and aligned with your nutritional goals.

NUTRITION

354kcal
Protein
36.8g
Fat
9.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1/2 cup cooked Whole Wheat Fettuccine

1/8 cup Whole Wheat Breadcrumbs

1 Tbsp grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

1 Garlic Clove

2 Tbsp chopped Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a lined baking tray. In a small bowl, combine the whole wheat breadcrumbs, chopped parsley, a pinch of salt and pepper, and the grated Parmesan.

  • 3

    Drizzle the tilapia lightly with olive oil, then press the breadcrumb mixture evenly over the top to form a herb crust.

  • 4

    Bake the tilapia for 12-15 minutes, until the fish flakes easily with a fork.

  • 5

    While the fish bakes, cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.

  • 6

    In a small pan, warm a touch of olive oil over medium heat, then add the minced garlic. Sauté until fragrant, about 30 seconds. Add the lemon juice and a splash of the pasta water to create a light sauce.

  • 7

    Toss the cooked fettuccine in the lemon garlic sauce until well coated.

  • 8

    Plate the pasta and top with the herb-crusted tilapia. Garnish with additional chopped parsley and a squeeze of fresh lemon juice if desired, then serve immediately.