Breaded Tilapia With Dijon Cream Sauce

1 pound tilapia fillets or other white fish
1-1/2 cups seasoned breadcrumbs *
1/2 cup grated Parmesan cheese
1 Tablespoon fresh parsley, chopped (or 1 teaspoon dried)
2 Tablespoons olive oil
1 egg
2 Tablespoons milk
salt and pepper to taste
4 grape tomatoes
8 ounces whole wheat spaghetti
1 Tablespoon butter

Sauce
1/6 cup white wine, such as Chardonnay (about 1.5 ounces)
half of a shallot, finely chopped **
1/2 cup half-and-half cream
1 teaspoon cornstarch
1/2 Tablespoon Dijon mustard
capers to taste (optional)

*If you use plain breadcrumbs instead, add 1 Tablespoon dried Italian seasonings.
**Substitute green onions or chives if desired, to taste.

1. Combine breadcrumbs (and Italian seasonings, if needed), cheese, parsley, salt, and pepper in a shallow dish.
2. Mix milk and egg in another shallow dish.
3. Dip fish in milk mixture, and then coat both sides with crumb mixture. Set aside on a sheet of waxed paper.
4. Heat the oil in a large pan over medium heat.
   
5. Mix the wine and shallot in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes or so, until liquid is reduced to about 2 Tablespoons.
6. Cook noodles according to package directions. When ready, drain and toss with butter, and then cover to keep warm.
   
7. While the sauce and noodles are cooking, fry the fillets for about 3-4 minutes per side.
8. In a small bowl, thoroughly mix the half-and-half and cornstarch. Stir into the wine mixture and return to a boil, stirring constantly. Reduce heat and continue to cook and stir until thickened. Remove sauce from heat and stir in Dijon mustard and capers.
   
9. Quarter or dice tomatoes according to your preference.
   
10. Serve tilapia over noodles. Top with tomatoes and drizzle sauce over all.

This was sooo good! I had a similar dish at a restaurant this past weekend, and I tried to duplicate it by combining several recipes I found on the Internet. Even my husband, who barely tolerates fish, thought it was pretty good. If this sounds like too much work, just make the tilapia and don't bother with the sauce. It would be tasty on its own.
--Sarah