Food Network UK

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

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Ingredients

  • Salt
  • 450g farfalle, bow tie pasta
  • 3 tbsp extra-virgin olive oil, divided
  • 5 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices center cut streaky bacon, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 medium onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 to 3 Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated garlic cloves
  • 1 bay leaf
  • 12 white mushrooms, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1 tin tomatoes
  • 4 (170-225g) tilapia fillets
  • Salt and freshly ground black pepper
  • 280g frozen peas
  • 60g mascarpone cheese
  • 45g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 75g plain flour
  • 60ml balsamic vinegar
  • 25g basil leaves, shredded or torn

Use imperial measurements

Method

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

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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter to pan. Brown Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , 2 to 3 minutes, stir in balsamic vinegar and simmer 1 to 2 minutes to reduce by half. Pour the brown Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and vinegar over fish.

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

Serve fish with pasta alongside.