What You Need:
4 Sea Cuisine Multigrain Breaded Tilapia Fillets
4 Sea Cuisine Multigrain Tilapia Fillets
8 oz. Barilla Linguini
½ (15 oz.) jar Bertoli Alfredo Sauce
4 cups Berkley & Jensen Normandy Mix, steamed
1. Preheat oven to 425˚. Arrange Tilapia on baking sheet. Bake 20 to 25 minutes, flipping halfway through.
2. While fish cooks, Bring a large pot of salted water to boil. Add linguini to pot and cook until al dente, about 10 minutes. Drain pasta and set aside.
3. Add Alfredo sauce and cook on medium, stirring occasionally, until hot, about 3 to 4 minutes. Return pasta to pot and toss until well coated with sauce.
4. Divide pasta between four plates, top each serving with a baked tilapia fillet and serve immediately with steamed vegetables.