Tilapia Sorrento

1 ea. 6-8 oz Tilapia Fillet (or other firm fleshed mild fish)

Egg  wash, as needed

Dried Seasoned Breadcrumbs, as needed

1-2 oz. Cooking Oil

1 oz. Garlic Butter

2 oz. Sliced Mushrooms

4 oz. Heavy Cream

1-2 oz. butter, softened

½ oz. Sundried Tomatoes

1 Tbsp. Green Onions, sliced

 2 oz. Artichoke Hearts (optional)

5 oz. Angel Hair Pasta, cooked and heated

Parsley, as garnish

Lemon

Dredge fillet in breadcrumbs and dip in egg wash. Dredge a 2^nd time in breadcrumbs, then add fillet to preheated sauté pan.  Allow fish to cook approximately 2 minutes until breading begins to turn a golden brown.  Carefully turn fillet over and continue to sauté until fish is done and breading is brown and crisp.  

In 2^nd pan, heat garlic butter and mushrooms.   Saute until mushrooms begin to soften. Add cream and reduce to 2 oz.  Add sundried tomatoes and softened butter.  Stir to emulsify sauce and add green onions and artichoke hearts, if desired.  Heat for 15 seconds.

Place heated pasta in a nest on a plate or platter.  Angle tilapia onto pasta and pour sauce over fish and pasta.  Garnish with parsley and lemon slices.