Parmesan Crusted Tilapia & Roasted Vegetables
Deborah
ingredients
- 6 filets tilapia, approx. 6 ounces each
- 1 1/4 c. Alfredo sauce, homemade or from store
- 8 oz. 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" slices and halved
- 4 cups yellow squash, cut into 1/4" slices and halved
- 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
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.
Source: Deborah
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