- 4
Ingredients
- Parmesan Crust:
- 4 (5-6 oz ea) tilapia fillets
- non-stick cooking spray
- 1/2 pound linguini, cook according to pkg directions
- 1/2 cup panko bread crumbs
- 1/2 cup shredded Parmesan cheese
- Parmesan Base:
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon dried parsley
- 10 ozs prepared refrigerated Alfredo sauce
- Parmesan Cream Sauce:
- 2 tablespoons fresh basil, chopped
- 1/4 cup Chablis or Chardonnay wine, optional
- 1/4 cup half-and-half
Preparation
Step 1
Preheat oven to 425°F. Spray a 9x13 baking dish with non-stick cooking spray. Place the tilapia fillets in the dish and set aside. In a small bowl, mix the panko bread crumbs and ½ cup Parmesan cheese to make the crust for the topping. Set aside. To assemble the Parmesan Base, place the ½ cup Parmesan cheese, 1 tablespoon parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove ½ cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the tilapia, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15 to 20 minutes or until fish reaches 140° to 150° and the crust is golden brown. Make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh basil, wine, 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 additional Parmesan cheese if desired.