Baked Tilapia with Arugula and Pecan Pesto recipe

All Recipes Best Recipe Seafood Fish Tilapia

Ingredients

3 cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
½ cup chopped pecans
¼ cup extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
½ teaspoon ground black pepper
1 dash fresh lemon juice
sea salt to taste
½ cup young arugula leaves, rinsed and dried
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese

Nutrition Info

490.4 calories
carbohydrate: 3.7 g
cholesterol: 88.9 mg
fat: 29.7 g
fiber: 1.8 g
protein: 51 g
saturatedFat: 4.6 g
servingSize: -
sodium: 281.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.

  2. Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.

  3. Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.

  4. Bake in preheated oven until fish flakes easily, about 20 minutes.

Recipe Yield

4 servings

Recipe Note

Having lived in the culinary paradise known as Vietnam for a few years has inspired me to experiment with a variety of Asian fusion dishes;this is one of my favorites. Most of these ingredients are abundant in the US as well as in Vietnam. This unique pesto gives the Tilapia a tantalizing flavor. Hope you enjoy!

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