Best Red Lobster Oven Roasted Tilapia With Vegetables Recipes

COPYCAT RED LOBSTER PARMESAN CRUSTED TILAPIA

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.

ROASTED TILAPIA AND VEGETABLES

Steps:

• Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
• Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
• Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender.

RED LOBSTER ROCK ISLAND TILAPIA RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees. Prepare the crab stuffing: Combine the crabmeat, crushed croutons, Alfredo sauce, lemon juice, and all-purpose seasoning in a large bowl. Lay the tilapia fillets on a clean surface with the dark side down. Use a chef's knife to cut shallow pockets in the side of each fillet. Open the pockets gently and spoon ¾ cup of crab stuffing in each tilapia fillet. Press down on each fillet until each is about ¾-inch high. Press the pockets closed and brush the fillets with melted butter. Sprinkle them evenly with seafood seasoning. Fill a 9x13 baking dish with ¼ cup of water. Lay the stuffed fish carefully into the pan, being careful not to submerge the fillets in the water. Place the dish in the oven and bake for 20 to 25 minutes. Test the stuffing with a cooking thermometer. When it reaches 165 degrees, it is fully cooked. While the fish is baking, melt 1 tbsp. butter over medium heat in a small saucepan. Place the lobster meat in the pan and sauté for a few minutes or until tender. Pour the soup into the pan and heat through. Stir well. To serve, place one tilapia fillet on each plate. Spoon the lobster sauce over the fillets.

TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
• Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
• Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.