Fish and Pasta with Asparagus in Lemon Butter Sauce
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INGREDIENTS
- 1.1 pound/500 grams skinless tilapia fillets
Pasta:
- 2½ cups/300 grams pasta flour
- 10 egg yolks
- Pinch of salt
Sauce:
- 1 shallot, chopped
- 2 garlic cloves, minced
- ⅓ cup/80 milliliters white wine
- 1 lemon, zest and juice
- ½ cups chives, chopped
- 7 tablespoons/100 grams butter
- ½ cup/50 grams Parmesan cheese, grated
INSTRUCTIONS
Pasta:
- Place the flour on a work surface and create a well in the center. Pour the yolks into the well, mixing with a fork to incorporate the flour. Knead by hand for about 6 minutes until a flexible dough forms. Chill for at least 2 hours. Roll the dough using a pasta machine to a thickness of 5-6. Cut the pasta to the desired size, and freeze until ready to use.
Sauce:
- Heat a pan with olive oil and butter, then sauté the shallot and garlic. Add the asparagus and sauté briefly. Pour in the white wine, allowing it to evaporate, and then add the butter while stirring. Turn off the heat.
Assembly:
- Cook the pasta in boiling water for about 3 minutes. Add the pasta to the sauce, then grate Parmesan, lemon zest, and lemon juice over it, stirring to create an emulsion.
- Cut the fish in half, sear on both sides over high heat, and serve over the pasta.
MY NOTES
FAQ
Can I substitute the fish in this recipe?
You can substitute tilapia with other mild white fish like sea bass, halibut, or cod for this fish and pasta recipe. These fish have similar textures and flavors, making them suitable alternatives. Choose a firm, flaky fish that can hold up well when seared. Adjust the cooking time based on the thickness of the fish fillets. The substitution will slightly alter the dish’s flavor, but it should still pair nicely with the lemon butter sauce and asparagus.
Can I make the pasta dough ahead of time?
Yes, the pasta dough can be made ahead and stored for later use. After kneading the dough, wrap it tightly in plastic wrap and refrigerate it for up to two days. If you plan to store it longer, you can freeze the dough for up to a month. When ready to use, thaw the dough in the refrigerator and proceed with rolling and cutting. Preparing the dough ahead of time can make the cooking process quicker and more convenient.
What can I use instead of white wine in the sauce?
If you prefer not to use white wine, you can substitute it with chicken or vegetable broth for a non-alcoholic option to make this fish and pasta. The broth adds a similar depth of flavor, though the sauce will have a slightly different taste. Another option is to use a mixture of water and a small amount of vinegar or lemon juice to mimic the acidity of the wine. The substitution won’t drastically change the overall dish, and it will still complement the fish and pasta nicely.
How can I prevent the fish from sticking to the pan?
To prevent the fish from sticking, ensure the pan is properly preheated before adding the fish. Use a high-quality non-stick or well-seasoned cast iron skillet. Pat the fish dry with paper towels to remove excess moisture, which can cause sticking. Once the fish is in the pan, avoid moving it too soon; let it sear and naturally release from the pan. Adding a small amount of oil to the pan before the fish can also help create a barrier that reduces sticking.
How do I know when the pasta is done cooking?
Fresh pasta cooks quickly, usually in about 2-3 minutes. To check if it’s done, taste a piece. The pasta should be tender but still slightly firm to the bite, known as “al dente.” Since fresh pasta cooks faster than dried pasta, it’s important to keep an eye on it to avoid overcooking. The pasta should have a slight bite without being mushy. Once cooked, quickly drain the pasta and add it directly to your sauce to prevent it from sticking together.
Can I use store-bought pasta instead of homemade?
You can use store-bought pasta if you prefer or are short on time. Fresh pasta enhances the dish with a delicate texture and rich flavor, but high-quality dried pasta will also work well. If using dried pasta, follow the package instructions for cooking time, typically around 8-10 minutes. The key is to cook the pasta until it’s al dente, then add it to the sauce to finish cooking and absorb the flavors.
What vegetables can I add to this fish and pasta dish?
Asparagus is a great vegetable for this fish and pasta dish, but you can also add others like cherry tomatoes, peas, or spinach. These vegetables complement the lemon butter sauce and add freshness and color to the dish. Cherry tomatoes add sweetness, peas bring a subtle sweetness and texture, and spinach adds a mild, earthy flavor. Sauté the vegetables with the shallot and garlic before adding the white wine and butter, allowing them to cook just until tender.
How can I enhance the flavor of the sauce?
To enhance the sauce’s flavor, consider adding a splash of cream or a dollop of crème fraîche for richness. You can also add a pinch of red pepper flakes for a bit of heat, or some capers for a tangy, briny note. Fresh herbs like basil, parsley, or tarragon can add freshness and complexity. Be sure to taste the sauce as you go and adjust the seasoning with salt, pepper, and additional lemon juice or zest to balance the flavors.
What wine pairs well with this fish and pasta dish?
A crisp, dry white wine pairs beautifully with this fish and pasta dish. Consider serving a Sauvignon Blanc, Pinot Grigio, or Chardonnay. These wines have bright acidity that complements the lemon butter sauce and cuts through the richness of the fish and pasta. A Sauvignon Blanc adds a zesty, citrusy note, while Pinot Grigio offers a light, refreshing taste. Chardonnay, particularly unoaked or lightly oaked, brings a fuller body and hints of fruit that pair well with the dish’s creamy elements.
Can I make this fish and pasta gluten-free?
You can make this fish and pasta gluten-free by using gluten-free pasta flour to make the dough or by purchasing gluten-free pasta. Ensure that all other ingredients, such as the broth (if substituting for white wine) and any additional seasonings, are also gluten-free. The process for making gluten-free pasta is similar, but you might need to adjust the dough’s hydration, as gluten-free flours absorb moisture differently. The result will still be delicious, and the lemon butter sauce will complement the gluten-free pasta just as well.
How can I make this fish and pasta dairy-free?
To make this fish and pasta dish dairy-free, substitute the butter with a dairy-free alternative, like vegan butter or olive oil. Use a dairy-free Parmesan cheese or nutritional yeast to replace the Parmesan in the sauce. Ensure the fish and other ingredients are cooked without any dairy-based products. The dish will still have a rich and flavorful profile, with the lemon and asparagus providing freshness and the dairy-free substitutes adding the necessary creaminess and depth.
What side dishes go well with this fish and pasta?
Light, fresh side dishes pair well with this meal, such as a simple green salad, roasted vegetables, or garlic bread. A green salad with a lemon vinaigrette complements the flavors in the pasta, while roasted vegetables like zucchini, bell peppers, or broccoli add more texture and variety to the meal. Garlic bread or a crusty baguette can be served on the side to soak up the lemon butter sauce, rounding out the dish with a comforting, hearty touch.
How can I store fish and pasta leftovers?
Leftovers of this fish and pasta dish can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the pasta and fish in a pan over low heat, adding a splash of water or broth to loosen the sauce. Avoid using a microwave if possible, as it can make the fish rubbery and the pasta mushy. If you made the pasta fresh, it might not be as firm as when first cooked, but it should still be flavorful and enjoyable.
How do I keep the fish moist when cooking?
To keep the fish moist, avoid overcooking it. Sear the fish on high heat for just a few minutes on each side until it’s golden brown and opaque in the center. If you’re concerned about overcooking, you can finish the fish in the oven at a low temperature. Another tip is to baste the fish with melted butter or olive oil while it’s cooking to keep it moist and add flavor. Cooking the fish just until it’s done ensures it stays tender and juicy.
