Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, parmesan crusted tilapia. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Parmesan Crusted Tilapia is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Parmesan Crusted Tilapia is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have parmesan crusted tilapia using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Parmesan Crusted Tilapia:
- Make ready best tilapia you've ever had!
- Prepare 4 Tilapia Filets
- Get 4 tbsp Alfredo Sauce
- Prepare 1/4 cup Panko bread crumbs
- Make ready 1/3 cup Shredded parmesan cheese
- Prepare 4 tsp Grated parmesan cheese
- Get 4 pinch Parsley
- Make ready 4 pinch Pepper
- Prepare 4 pinch garlic powder
Instructions 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 crumbs, 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’s going to wrap it up with this exceptional food parmesan crusted tilapia recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
