Red Lobster Parmesan Crusted Tilapia/Fish

Recipe found here.

 

4 5-6oz each Tilapia Fillets
Non-stick Cooking Spray
1/2 pound Linguini
Freshly shredded Parmesan Cheese to serve

Parmesan Crust
1/2 cup Panko Bread Crumbs
1/2 cup freshly shredded Parmesan Cheese

Parmesan Base
1/2 cup freshly shredded Parmesan Cheese
1 tablespoon Parsley dried
10 ounces Alfredo Sauce, store bought or homemade 

Parmesan Cream Sauce
2 tablespoons chopped fresh Basil
1/4 cup Chablis or Chardonnay Wine
1/4 cup Half and Half

Preheat oven to 425°F.
Prepare pasta according to package directions. Drain. Set aside.
Spray a 9 X 13-inch baking dish with non-stick cooking spray.
Place tilapia fillets in the dish. Set aside.

Parmesan Crust
In a small bowl, add panko bread crumbs and 1/2 cup Parmesan cheese Mix well. Set aside.

Parmesan Base
To a medium bowl add 1/2 cup Parmesan cheese, parsley and prepared Alfredo sauce. Stir to mix well.
Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce).
Brush removed 1/2 cup onto tilapia, making a thick, even covering on the fish.
Evenly sprinkle Parmesan crust mixture over the top of the fish.

Cook
Place dish on the top shelf of the preheated oven. Bake 15-20 minutes or until fish reaches 140-150°F and the crust is golden brown.

Parmesan Cream Sauce (Prepare while fish is baking)
Place reserved Parmesan base in a medium sauce pan.
Add basil, wine and Half and Half.
Place pan over medium heat and cook, stirring often, until sauce is simmering.
Toss the Parmesan cream sauce and the prepared linguini together in a large bowl.

Serving
Place 1 tilapia filet on each serving plate.
Spoon a helping of linguini beside it.
Sprinkle with additional Parmesan cheese, if desired.