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Parmesan Crusted Tilapia Fish




Source of Recipe


Olive Garden Restaurant (Cook's Exchange)


Recipe Link: http://vvdailypress.com

List of Ingredients




6 fillets of tilapia or any other white fish (approximately 6 ounces each)
1-1/4 cups Alfredo sauce (favorite homemade recipe or store bought)
8 ounces cooked angel hair pasta
Fresh parsley sprigs
6 lemon wedges



Tilapia Crusting Mixture:
3/4 cup Italian breadcrumbs
3/4 cup grated Parmesan cheese
3 tablespoons vegetable oil



Olive Garden’s Fresh Italian VegetableS:
4 cups zucchini, cut into 1/4 inch slices, then halved
4 cups yellow squash, cut into 1/4 inch slices, then halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 tablespoon chopped garlic
1/4 cup extra-virgin olive oil



Using a spoon, thoroughly mix all ingredients for crusting mixture in a large bowl. Cover, set aside and refrigerate until ready to use.

In a large bowl, combine all ingredients for Olive Garden’s Fresh Italian Vegetables and mix thoroughly. Place onto a baking sheet, forming a single layer. Set aside until ready for baking with 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 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 then remove from the oven.

Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.


Serves 6


Recipe