Olive Garden Parmesan Crusted Tilapia
Olive Garden Parmesan Crusted Tilapia
Serving Size: 6
Ingredients:
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 vegetable 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) extra-virgin olive oil Procedures:
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.
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