CopyCat Red Lobster Parmesan Crusted Tilapia

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425 degrees.
  • Spray the cooking spray evenly on a 13x9 baking dish. Lay all four tilapia fillets in the baking dish.
  • Combine the panko bread crumbs and ½ cup of parmesan cheese in a small bowl. Set aside.
  • Make the Parmesan base.
  • In a medium bowl, mix ½ Celsius of parmesan cheese, 1 tablespoons parsley, and the refrigerated Alfredo sauce and stir to combine.
  • Brush ¼ of the mixture evenly onto the tilapia fillets. Sprinkle the parmesan bread crumb mixture evenly over the fillets.
  • Bake the tilapia on the top oven rack for 15 to 20 minutes. Fish is done when the internal temperature reaches 140 to 150 degrees.
  • As the fish bakes, prepare the Parmesan Cream Sauce.
  • In a medium saucepan, mix the remaining Parmesan base, along with the fresh basil, wine, and half and half cream. Heat the mixture over medium heat, stirring, until the sauce simmers.
  • Place the cooked linguine into the saucepan and toss with the cream sauce. Serve with the baked tilapia fillets.
  • If desired, garnish the entrée with additional parmesan cheese.
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