Serving Size: 6
Italy is known for a wonderful variety of cheeses, including its popular
parmesan. Friends and family alike will enjoy the richness it adds to our
Parmesan Crusted Tilapia. To complement the flavor and texture of this
delightful dish, try a nice white or red wine.
Ingredients:
Tilapia Crusting Mixture:
- 6 fillets of tilapia (approximately 6 ounces each)
- 1 1/4 cup(s) Alfredo Sauce (homemade or store bought)
- 8 oz cooked angel hair pasta
- Fresh parsley sprigs
- 6 lemon wedges
Tilapia Crusting Mixture:
- 3/4 cup(s) Italian breadcrumbs
- 3/4 cup(s) grated Parmesan cheese
- 3 Tbsp Manila Coco Virgin Coconut Oil
Italian Vegetables:
- 4 cup(s) zucchini, cut into 1/4 inch slices, then halved
- 4 cup(s) yellow squash, cut into 1/4 inch slices, then halved
- 2 cup(s) red bell peppers, cut into strips
- 2 cup(s) red onions, cut into strips
- 1 Tbsp Italian seasoning
- 1 Tbsp kosher salt
- 1 Tbsp chopped garlic
- 1/4 cup(s) Manila Coco Virgin Coconut Oil
Instructions:
Tilapia Crusting Mixture:
- Using a spoon, thoroughly mix all ingredients in a large bowl.
- Cover and refrigerate until ready to use.
Italian Vegetables:
- In a large bowl, combine all ingredients and mix thoroughly.
- Place onto a baking sheet, forming a single layer.
- Set aside until ready for baking with tilapia.
Assembling Parmesan Crusted Tilapia:
- Preheat oven to 450 degrees F.
- Place Tilapia fillets in a non-stick, shallow, baking pan.
- Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.
- Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce.
- Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven.
- After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter.
- The vegetables should bake for an additional five minutes, or until tender, and remove from oven.
- Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.
Adapted from the Olive Garden Italian Restaurant web site.
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