Crispy Tilapia and Spinach Fettuccine with Lemon Tomato Sauce

Preheat oven to 425ºF.

In a shallow bowl, mix paprika, panko, half of the lemon zest and 1 teaspoon of salt. In another shallow bowl, melt 3 tablespoons of butter.

Dip tilapia in butter then dredge in panko. Place on a baking sheet and drizzle any leftover butter in the bowl over the fish. Bake for 20-25 minutes, until golden on top.

Cook pasta according to package instructions.

In a skillet, melt the remaining 2 tablespoons butter. Add onion and cook until tender. Add garlic and cook for 1 minute.

Add the whole can of tomatoes and cook for 8 minutes. Add remaining zest, capers, lemon juice and remaining 1 teaspoon of salt. Cook for 3 minutes.

Drain pasta and add to sauce. Remove from heat. Add feta and basil to pasta.

Serve fish over pasta.