Pan Seared Lemon Tilapia over Spinach Parmesan Pasta

Servings: 4

INGREDIENTS:

1/2 pound pasta of choice 1.5 cups thawed frozen spinach  4 tilapia fillets For the Fish: 2 TB light Olive oil 2 tablespoons lemon juice 1/4 teaspoon dried oregano 1/8 tsp dried thyme sprinkling of garlic powder salt and ground black pepper [to taste] *paprika for garnish* For the pasta: 2- 4 TB butter, or margarine 1 cup freshly grated Parmesan cheese [ 1/2 cup powdered] 1 tsp chicken bouillon granules 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp thyme 1/2 cup milk Prep the Spinach: To 1.5 cups of thawed spinach I added: 1/2 tsp salt  1 or 2 TB lemon juice 1/4 tsp powdered onion 1/2 tsp Italian seasoning [oregano/thyme blend]

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DIRECTIONS:

	Cook pasta in a large sauce pot as directed, drain. Return to sauce pan add 1/2 cup milk, 2 TB Butter, and parmesan cheese, salt or chicken bouillon, and seasoning. Combine well and simmer, covered, until milk is absorbed [about 5 minutes. Stirring occasionally]
	Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, thyme, salt, garlic, paprika, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 3 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside. Put spinach in microwave safe bowl and heat until thawed. Once completely thawed , don't drain, just add, onion powder, salt, and Italian seasoning then stir to incorporate.
	Add spinach to pasta and stir to combine well. Divide the pasta between plates, and top each with a tilapia fillet.