Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
Share This Recipe



1 pound farfalle, bow ties

3 tablespoons extra-virgin olive oil, divided

5 slices center cut bacon, chopped

1 medium onion, chopped

2 to 3 grated garlic cloves

1 bay leaf

12 white mushrooms, thinly sliced

1 can San Marzano tomatoes

4 (6 to 8-ounce) tilapia fillets

Salt and freshly ground black pepper

1/2 cup all-purpose flour

1 (10-ounce) box frozen peas

1/4 cup mascarpone cheese

3 tablespoons butter

1/4 cup balsamic vinegar

1/2 cup 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 tablespoon 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 tablespoons 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 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.
  8. Serve fish with pasta alongside.
Crispy Corn and Beer-Battered Fish Tacos
6m Easy 99%
Mushroom Carbonara
Gabriela Rodiles

Mushroom Carbonara

19m Easy 98%
Knife Skills for Vegetables
10m Easy 98%
Creamy Pasta Salad with Bacon and Peas
17m Easy 99%