Crispy Tilapia over Senegalese-Style Spaghetti
with Sweet & Savory Tomato-Peanut Sauce
- Milk
- Wheat
- Fish
- Peanuts
Spaghetti gets a Senegalese-inspired treatment, tossed in a jammy tomato-peanut sauce built from caramelized onion and tomato. Flaky tilapia—coated in sour cream, then in seasoned breadcrumbs—fries up golden and crisp, then rests on top of the pasta. Garnishes of roasted peanuts and fresh parsley add crunch and brightness to finish.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Onion
11 ounce
Tilapia
(Contains: Fish)
1 ounce
Roasted Onion & Garlic Spread
1 teaspoon
Chili Powder
1 unit
Tomato
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Dice tomato into ¼-inch pieces. Finely chop parsley. Halve, peel, and thinly slice onion.
-
Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts; cook, stirring, until golden and fragrant, 2-4 minutes.
-
Turn off heat; transfer peanuts to a plate or small bowl. Reserve pan.
-
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
-
While pasta cooks, on a plate, combine panko with half the garlic powder; season with salt and pepper.
-
Pat tilapia* very dry with paper towels. Season all over with remaining garlic powder, salt, and pepper. Spread each fillet all over with a thin layer of sour cream, then press both sides into seasoned panko until evenly coated.
-
Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add coated tilapia; cook until browned and cooked through, 4-5 minutes per side (for 4 servings, cook in batches). TIP: If fish is browning too quickly, lower heat.
-
Turn off heat; transfer tilapia to a paper-towel-lined plate and season immediately with salt. Wipe out pan and let cool for 5 minutes.
-
While tilapia cooks, in a small bowl, combine diced tomato, roasted onion and garlic spread, half the parsley, half the chili powder (use more if you like more heat!), and ½ cup reserved pasta cooking water (1 cup for 4 servings).
-
Heat a drizzle of oil in pan used for tilapia over medium heat. Add tomato paste; cook, stirring, until darkened in color, 30 seconds. Add sliced onion, 1 TBSP water, ¼ tsp sugar, salt, and pepper (2 TBSP water and ½ tsp sugar for 4); cook until softened, 4-6 minutes.
- Add diced tomato mixture; cook until thick and jammy, 2-3 minutes more. Remove pan from heat.
- Stir drained spaghetti, half the peanuts, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce; toss to combine. Taste and season with salt and pepper. (If pasta seems dry, stir in splashes of remaining reserved pasta cooking water until desired consistency is reached.)
- Divide pasta between shallow bowls. Top with crispy tilapia. Garnish with remaining parsley and remaining peanuts. Serve.
