• 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.