Tilapia with balsamic browned butter and creamy farfalle with streaky bacon, tomato and peas

  • Salt
  • 450g farfalle, bow tie pasta
  • 3 tbsp extra-virgin olive oil, divided
  • 5 slices center cut streaky bacon, chopped
  • 1 medium onion, chopped
  • 2 to 3 grated garlic cloves
  • 1 bay leaf
  • 12 white mushrooms, thinly sliced
  • 1 tin tomatoes
  • 4 (170-225g) tilapia fillets
  • Salt and freshly ground black pepper
  • 280g frozen peas
  • 60g mascarpone cheese
  • 45g butter
  • 75g plain flour
  • 60ml balsamic vinegar
  • 25g basil leaves, shredded or torn
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 tbsp extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.

3) Season the fish with salt and pepper. Dust fish with flour and shake off excess.

4) Heat 2 tbsp extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.

5) While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.

6) 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 vinegar and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.

7) Drain pasta, toss with sauce and wilt basil into pasta.

Serve fish with pasta alongside.

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