YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Tilapia with Whole Wheat Fettuccine and Roasted Broccoli
Enjoy a light yet satisfying dish featuring tender tilapia fillets drizzled in a tangy lemon garlic cream sauce, served atop hearty whole wheat fettuccine and a side of perfectly roasted broccoli. This meal balances lean protein with whole grains and vibrant veggies for a clean, nourishing dining experience.
INGREDIENTS
4 oz Tilapia Fillet
2 oz dry Whole Wheat Fettuccine
1 cup chopped Broccoli
1/4 cup Plain Nonfat Greek Yogurt
1 tbsp Lemon Juice
2 cloves Garlic
1 tsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the chopped broccoli with olive oil, a pinch of salt, and pepper, then spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.
While the broccoli roasts, cook the whole wheat fettuccine according to package directions until al dente, then drain and set aside.
Season the tilapia fillets with salt and pepper. In a nonstick skillet over medium heat, add a small drizzle of olive oil and sauté the minced garlic for a minute until fragrant.
Place the tilapia in the skillet and cook for 3-4 minutes on each side until the fish is opaque and flakes easily.
In a small bowl, combine the Greek yogurt, lemon juice, and any remaining minced garlic to create a creamy sauce. Warm the sauce gently in the pan with the tilapia for about a minute to meld the flavors without curdling.
Plate the cooked fettuccine, top with the tilapia fillet, drizzle the creamy lemon garlic sauce over the fish, and serve with a side of roasted broccoli.