Ingredients

• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 lemon
• 1 ½ lb tilapia fillets (thawed)
• 1 teaspoon seasoned salt
• 4 teaspoons flour, divided
• Large zip-top bag
• 3 tablespoons unsalted butter, divided
• ¼ cup white wine

Prep

• Chop parsley; cut lemon in half. Set both aside.
• Check fish for bones (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place seasoned salt and 3 teaspoons flour in zip-top bag; shake to mix. Add fish to zip-top bag; seal tightly and shake to coat.
2. Place 1 tablespoon butter in pan, then add fish; cook 3 minutes. Add 1 tablespoon butter to center of pan and flip fillets, using spatula, to distribute butter under each fillet. Cook 3 more minutes and until fish is golden and flakes easily and is 145°F. Transfer fish to serving plates.
3. Add wine and remaining 1 tablespoon butter and 1 teaspoon flour to pan; squeeze juice of lemon into pan. Heat and stir 1–2 minutes or until thickened. Stir in parsley and serve butter sauce over fish.

Ingredients

• 8 oz angel hair pasta
• 2 cups fresh broccoli florets
• 1 tablespoon unsalted butter
• ½ cup sun-dried tomato pesto

Steps

1. Fill large saucepan half full of water and cover; bring to a boil on high for pasta.
2. Stir pasta into boiling water; boil 1 minute. Stir in broccoli; boil and stir 4 minutes or until tender.
3. Drain pasta mixture. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.