Hi, I am Laura. Today, I will show you a way to prepare parmesan crusted tilapia recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Parmesan Crusted Tilapia Recipe
Parmesan Crusted Tilapia is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Parmesan Crusted Tilapia is something that I have loved my whole life.
To bewith this particular recipe, we must first prepare a few ingredients. You can cook parmesan crusted tilapia using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Parmesan Crusted Tilapia:
- Make ready best tilapia you’ve ever had!
- Get 4 Tilapia Filets
- Prepare 4 tbsp Alfredo Sauce
- Get 1/4 cup Panko bread cbs
- Take 1/3 cup Shredded parmesan cheese
- Take 4 tsp Grated parmesan cheese
- Get 4 pinch Parsley
- Take 4 pinch Pepper
- Make ready 4 pinch garlic powder
Steps to make Parmesan Crusted Tilapia:
- Preheat oven to 350°
- Spray pan with nonstick spray and place tilapia on the pan. Season with garlic powder and pepper.
- Apply about 1 tablespoon of Alfredo sauce to each tilapia filet or enough to coat the top of the filet.
- Mix together shredded Parmesan cheese and panko bread cbs, and then put a generous portion of it on top of the filets.
- Put a teaspoon of the grated Parmesan cheese on each filet.
- Put in oven for about 15 minutes, cheese will be starting to melt.
- Broil the fish until they start to brown on top.
- Pinch parsley on top of each filet.
- Enjoy!
So that is going to wrap it up with this special dish parmesan crusted tilapia recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
