4 Sea Cuisine® Parmesan Tilapia fillets 4 cups day-old bread, diced large and toasted 2 medium tomatoes, diced 8 whole cherry peppers 1 cup halved, thinly sliced zucchini ½ cup torn fresh basil leaves ½ cup chopped roasted red bell peppers ½ cup diced red onion ½ cup shredded carrots ¼ cup sliced black olives 2 romaine lettuce hearts, chopped ½ cup Italian salad dressing (or more, to taste)
Cook Parmesan Tilapia as directed on package. Meanwhile, place remaining ingredients in a large bowl and toss until coated. Divide mixture between 4 large bowls or plates and finish by placing 1 piece of sliced tilapia on top of each salad. Serves 4.