Wash and remove skin from fillets, shake off excess water, sprinkle with LEMON PEPPER SEASONING. Mix bread
crumbs and BRADY STREET CHEESE SPRINKLE on a rimmed dinner plate, press breading onto both sides of fish.
Heat a heavy-duty skillet (sauté pan) until hot, add 2 TB. olive oil, heat until hot but not smoking.
Carefully place fish fillets in pan (2 batches may be necessary, don't crowd) and cook over medium-high
heat for about three minutes (less for very thin panfish). Reach carefully under fish with a spatula and
turn. Breading should be lightly browned. Thin fish will need 1 minute on the second side, thicker, firmer
fillets up to 3 minutes. Remove to a serving platter in a warm (150°) oven. Add a bit more olive oil
if needed, heat before adding the second batch of fish. While making the fish, cook pasta in boiling water
according to package directions, drain and toss with 1 tsp. olive oil, set aside. When the fish is cooked
and out of the pan, add the vinegar to the hot pan, stir, then add cut tomato pieces. Cook over medium
high heat for 1-2 minutes until the cut side is browned and the tomatoes are giving up their juice. Add
ITALIAN HERB MIX or PASTA SPRINKLE, stirring to blend. Turn heat to low, add pasta and salt, warm over
low heat, add Parmesan cheese, stir until barely melting. Divide fish and pasta between 4 plates. Top with
BLACK PEPPER to taste. Serve the pasta and fish fillets with a plain steamed vegetable such as broccoli.
Prep. time: 10 minutes
Cooking time: 15 minutes