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


  • Salt

  • 1 pound farfalle, bow ties

  • 3 tablespoons extra virgin olive oil (EVOO), divided

  • 5 slices center cut bacon, chopped

  • 1 medium onion, chopped

  • 2-3 grated garlic cloves

  • 1 bay leaf

  • 12 white mushrooms, thinly sliced

  • 1 can San Marzano tomatoes

  • 4 tilapia fillets (6-8-ounces each)

  • Salt and freshly ground black pepper

  • 1/2 cup all-purpose flour

  • 1 box frozen peas (10 ounces)

  • 1/4 cup mascarpone cheese

  • 3 tablespoons butter

  • 1/4 cup balsamic vinegar

  • 1/2 cup basil leaves, shredded or torn


Heat a pot of water to a boil, salt the water and cook pasta to al dente.

Heat a deep large skillet with 1 tablespoon EVOO over medium-high heat. Add bacon and crisp 3-4 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.

Season the fish with salt and pepper. Dust fish with flour and shake off excess.

Heat 2 tablespoons EVOO in a large skillet over medium high heat. Cook fish 4 minutes on each side.

While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning. 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, 2-3 minutes, stir in balsamic and simmer 1-2 minutes to reduce by half. Pour the brown butter and vinegar over fish.

Drain pasta, toss with sauce and wilt basil into pasta.

Serve fish with pasta alongside.