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Parmesan Crusted Tilapia by Julie VanWynsberghe serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

or Chicken

Ingredients:

Tilapia Fillets

1/2 lb

Linguini, cooked

1/2 c

Panko Bread crumbs

1 c

Parmesan cheese, shredded

1 Tbsp

dried Parsley

10 oz

refrigerated alfredo sauce

2 Tbsp

Fresh basil

1/4 c

half and half

Directions:

Preheat oven to 425.

1) Spray 9X13 pan. Place the 4 tilapia fillets in the dish and set aside.

2) In a small bowl, mix the Panko bread crumbs and 1/2 cup parmesan cheese to make the crust for the topping. Set aside.

3) To assemble the Parmesan Base, place 1/2 cup parmesan cheese, 1 Tbsp parsley and the alfredo sauce in a medium bowl and stir well. Remove 1/2 of the mixture (reserving the rest to make the parmesan cream sauce) and brush onto the 4 pieces of tilapie, making a thick, even coating on the fish. Evenly sprinkle the parmesan crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

5) While the fish is baking, make the Parmesan Cream sauce. Place the remaining parmesan base in a medium sauce pan, add fresh basil and half and half and heat over medium heat until the sauce is simmering, stirring often.

Toss the Parmesan Cream Sauce and the linguini together and serve with the tilapia. Sprinkle with the additional Parmesan cheese if desired.

Categories:

Fish & Seafood
Main Dishes