Parmesan Crusted Tilapia
mixture (recipe below)
Fresh Italian vegetables (recipe below)
6 fillets of tilapia (approximately 6 oz. each)
1-1/4 cup Alfredo sauce (favorite homemade recipe
or store bought)
8 oz. cooked angel hair pasta
Fresh parsley sprigs
6 lemon wedges
3/4 cup Italian breadcrumbs
3/4 cup grated Parmesan cheese
3 Tbsp. vegetable oil
4 cups zucchini, cut into 1/4-inch slices then halved
4 cups yellow squash, cut into 1/4-inch slices then
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 Tbsp. Italian seasoning
1 Tbsp. kosher salt
1 Tbsp. chopped garlic
1/4 cup extra-virgin olive oil
Using a spoon,
thoroughly mix all crusting mixture ingredients in a large
bowl. Cover, set aside and refrigerate until ready to use.
In a large bowl, combine all Italian vegetable ingredients
and mix thoroughly. Place onto a baking sheet, forming a
single layer. Set aside until ready for baking with tilapia.
Preheat oven to 450 degrees F. Place tilapia fillets in
a non-stick, shallow, baking pan. Pour 3 Tbsp. of Alfredo
sauce onto each tilapia fillet. Use bottom of spoon to evenly
coat top of fish. Sprinkle 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 then remove from the oven. Toss the
vegetables with angel hair pasta and place around fish.
Sprinkle dish with parsley, garnish with lemon wedges, and
serve immediately. Serves 6.