COPYCAT RED LOBSTER PARMESAN CRUSTED TILAPIA

CopyCat Red Lobster Parmesan Crusted Tilapia image

Provided by SPF2057

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces tilapia fillets
1/2 lb linguine, cooked
1/2 cup panko breadcrumbs
1/2 cup parmesan cheese, shredded
1/2 cup parmesan cheese, shredded
1 tablespoon dried parsley
10 ounces alfredo sauce, refrigerated
2 tablespoons fresh basil, chopped
1/4 cup chablis (optional) or 1/4 cup Chardonnay wine (optional)
1/4 cup half-and-half cream

Steps:

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.