Red Lobster Parmesan Crusted Tilapia

Today’s secret recipe (below) is for a delightful Italian inspired dish from Red Lobster.  Fresh tilapia is baked with a delicious coating of fresh Parmesan cheese, panko breadcrumbs, butter and Parmesan crème.  Tilapia has a delicate texture and a sweet flavor.  You can also prepare this recipe with snapper or flounder if tilapia isn’t available at your market.

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New Secret Recipe

Red Lobster Parmesan Crusted Tilapia

4 ea 5-6 oz Tilapia Fillets
Non-stick Cooking Spray
1/2 lb. Linguini, cooked

Parmesan Crust:

1/2 cup Panko Bread Crumbs
1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:

1/2 cup Parmesan Cheese, pre-shredded
1 Tbsp. Parsley, dried
10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:

2 Tbsp. Fresh Basil, Chopped
1/4 cup Chablis or Chardonnay Wine, optional
1/4 cup Half and Half

Preheat oven to 425 degrees F.

Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.

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

To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of 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 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

Meanwhile while the fish is baking, 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 Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.

Serves 4

Source: Red Lobster
Until Next Time… Be Well!

Kind Regards,


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