There's nothing simpler for just about any day of the week than this baked tilapia fillets with fettucine pasta. This must be one of the easiest meals I've fixed lately. To start off, whole wheat fettucine was cooked, drained and kept warm. While the pasta was cooking, about four pieces of tilapia fish fillets were washed, drained and arranged in a baking pan. Next, in a small bowl, about 2-3 cloves of finely chopped or grated fresh garlic were mixed with 1 tbsp. of melted butter, 2 tbsps. olive oil, finely chopped parsley, lemon juice, salt and pepper. Stir this mixture until well blended and pour over the fish. Let stand while preheating the oven. Bake uncovered for about 8 minutes then broil for additional 2 minutes. The cooking time depends on how thick the fish fillets are so it's always best to check for doneness. Remove from the oven and keep warm by covering with foil. Meanwhile, toss the cooked pasta with olive oil, red pepper flakes and about 2 tbsps. finely chopped fresh parsley. Season with salt and pepper. Transfer the pasta into a serving dish and top with the fish. Sprinkle with extra chopped parsley before serving.