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Olive Garden Parmesan Crusted Tilapia

Author/Submitted by: http://www.olivegarden.com/ 2005 Featured Recipe
Servings: 6
Categories: Garlic / Seafood / Vegetables

Ingredients:
6  filets  tilapia, approx. 6 ounces each
1 1/4  cups  alfredo sauce, homemade or store-bought
8  ounces  angel hair pasta, cooked
    Fresh parsley sprigs
6    lemon wedges

---Tilapia Crusting Mixture---
3/4  cup  Italian bread crumbs
3/4  cup  grated Parmesan cheese
3  Tbsp  vegetable oil

---Italian Vegetables---
4  cups  zucchini, cut into 1/4 inch slices and halved
4  cups  yellow squash, cut into 1/4 inch slices and halved
2  cups  red bell peppers, cut into strips
2  cups  red onions, cut into strips
1  tablespoon  Italian seasoning
1  tablespoon  kosher salt
1  tablespoon  chopped garlic
1/4  cup  extra-virgin olive oil

Directions:
1. Tilapia Crusting Mixture: Using a spoon, thoroughly mix all ingredients in a large bowl. Cover and refrigerate until ready to use.

2. 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.

3. 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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