Parmesan Crusted Tilapia & Linguini- A Red Lobster Favorite!

Serves 4.


4 tilapia fillets (5-6 oz. each)

Non-stick cooking spray

1/2 lb. Linguini, cooked (I like the pre-packaged, in refrigerated aisle)

Parmesan Crust:

1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs and are usually found in the ethnic or breading section of the grocery store)

1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:

1/2 cup Parmesan Cheese, pre-shredded

1 Tbsp. Parsley, dried

10 oz. Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:

1 Tbsp. dried chopped basil, or 2 Tbsp. fresh chopped basil

1/4 cup Half and Half

1/4 cup Chablis or Chardonnay Wine, optional


Preheat oven to 425 degrees. Spray 9×13 pan baking dish/pan with Non-stick cooking spray.

Place 4 Tilapia fillets in the dish and set aside. Make sure the fish has room. In small bowl, mix the Panko bread crumbs and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.

To assemble the Parmesan base, place 1/2 cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving this to make the Parmesan Cream Sauce) and spread the rest onto the 4 pieces of Tilapia, making a thick, even coating on the top of the fish fillets. After spreading the creamy mixture, evenly sprinkle the Parmesan Crust on top of the fish. Bake the fish for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

Meanwhile the fish is baking, make the Parmesan Cream Sauce. Place the remaining Parmesan Base mixture in a medium sauce pan, add the Basil, half and half, and white wine and heat over medium heat until simmering, stirring often.

Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Also serve with the famous Red Lobster biscuits for a all-around Red Lobster inspired dinner.

Very easy!


One Response

  1. Thanks for posting! We were at Red Lobster on Friday and learned that this fish is not on their menu any more. So now I can make it at home!

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