Tilapia - Parmesan Crusted Tilapia

By á-7122

Olive Garden

Ingredients

• Crusting Mixture:
• 36 ounces tilapia fillets
• 1 1/4 cup alfredo sauce (extra can be used to mix with pasta if desired)
• 8 ounces angel hair pasta(wheat), cooked
• 1 lemon, sliced into 6 wedges
• 3/4 cup grated parmesan cheese, for tilapia crusting mixture
• 3/4 cup Italian seasoned breadcrumbs
• 3 tbsp vegetable oil
• Italian Vegetables:
• 4 cups zucchini, cut into 1/4 inch slices and halved
• 4 cups yellow squash, cut into 1/4 inch slices and halved
• 2 cups red bell peppers, cut into strips
• 2 cups red onions, cut into strips
• 1 tbsp italian seasoning
• 1 tbsp kosher salt
• 1 tbsp chopped garlic
• 1/4 cup extra virgin olive oil

Details

Servings 6
Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

Crusting Mixture:

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

Italian Vegetables:

In a large bowl, combine all vegetbles and other ingredients specified for vege mixture 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 tbsp 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 15 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 extra Alfredo sauce if you like) and place around fish.
Garnish with lemon wedges and serve immediately.