Tilapia Or Shrimp Scampi Bake

• Kosher salt and freshly ground black pepper to your liking
• (2-3 sticks) unsalted butter, at room temperature
• 8 teaspoons minced garlic (4 cloves)
• 1/2 cup minced shallots
• 8-10 tablespoons minced fresh Italian parsley leaves ( more flavorful)
• 1 tablespoon minced fresh rosemary leaves
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated lemon zest
• 4 tablespoons freshly squeezed lemon juice
• 2 extra-large egg yolk
• 3-4 cup panko (Japanese dried bread flakes) or Italian bread crumbs
• 2 cups of parmesan cheese

1. Preheat the oven to 425 degrees F.
2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the Tilapia in a single layer dish. Pour the remaining marinade over the Tilapia. Spread the butter mixture evenly over the Tilapia. Bake for 50 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

kosher salt, unsalted butter, garlic, shallots, fresh italian parsley, rosemary, red pepper, lemon zest, freshly squeezed lemon juice, egg yolk, bread, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tilapia-or-shrimp-scampi-bake-52986781 (may not work)