Bring a large pot of salted water to a boil. Wash and dry produce.

Dice tomato into ¼-inch pieces. Finely chop parsley. Halve, peel, and thinly slice onion.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts; cook, stirring, until golden and fragrant, 2-4 minutes.

Turn off heat; transfer peanuts to a plate or small bowl. Reserve pan.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

While pasta cooks, on a plate, combine panko with half the garlic powder; season with salt and pepper.

Pat tilapia* very dry with paper towels. Season all over with remaining garlic powder, salt, and pepper. Spread each fillet all over with a thin layer of sour cream, then press both sides into seasoned panko until evenly coated.

Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add coated tilapia; cook until browned and cooked through, 4-5 minutes per side (for 4 servings, cook in batches). TIP: If fish is browning too quickly, lower heat.

Turn off heat; transfer tilapia to a paper-towel-lined plate and season immediately with salt. Wipe out pan and let cool for 5 minutes.

While tilapia cooks, in a small bowl, combine diced tomato, roasted onion and garlic spread, half the parsley, half the chili powder (use more if you like more heat!), and ½ cup reserved pasta cooking water (1 cup for 4 servings).

Heat a drizzle of oil in pan used for tilapia over medium heat. Add tomato paste; cook, stirring, until darkened in color, 30 seconds. Add sliced onion, 1 TBSP water, ¼ tsp sugar, salt, and pepper (2 TBSP water and ½ tsp sugar for 4); cook until softened, 4-6 minutes.