6 medium tilapia filets
1 cup chicken stock
1/4 cup white wine
3 tbls margarine
juice from 1 lemon
2 garlic cloves crushed.
2 tbls capers
1 1/2 cup mushrooms sliced
1/2 cup red bell pepper
2 cups spinach
1 medium onion
2 tbls balsamic vinegar
2 tbls grated low-fat parmesan cheese
1/3 cup flour
2 tbls olive oil
1 tbls olive oil
whole wheat pasta
Heat 2 tbls olive oil in a skillet.
On a plate mix flour, salt, parmesan and pepper. Flour both sides of each piece of fish and fry on each side for 2 minutes. Remove the fish from the skillet and set aside.
In small pot, add onions, 1 tbls olive oil and balsamic vinegar cooking until glazed. Set aside.
Using the same skillet fish was cooked in with drippings still in the skillet, add the crushed garlic until fragrant. Add wine until slight simmer. Add chicken stock, margarine, lemon juice, mushrooms, bell pepper, spinach, capers and onions. Allow mixture to simmer on low for 10 minutes.
In a large pot, cook the pasta according to packaging directions. (roughly 4 cups cooked)
When pasta has completed, strain and return to the pot. Add all but 1/4 cup of the piccata mixture to the pasta and toss well.
Serve the fish over the pasta and drizzle the remaining picata mix over the fish.