Baked Tilapia with Arugula and Pecan Pesto

Baked Tilapia with Arugula and Pecan Pesto

Another Black Swan 3

"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!"

Ingredients 40 m {{adjustedServings}} servings 490 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 51 g
  • 102%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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.
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Reviews 7

  1. 9 Ratings


20 minutes to bake a tilapia fillet is waaaay too long. Your fish will be overcooked. I recommend about 8 to 10 minutes in a pre-heated oven.


Well, this helped me learn that bf does indeed like tilapia! LOL. I had a hard time finding arugula, which surprised me. After all that, I'm not sure if it was just bad quality arugula or if I just can't tell the difference, bc it just tasted like spinach to me. I had probably 2 cups total, but that was plenty to cover 4 small filets. I used the food processor bc I don't have a blender. Bf said it was "weird, but good" so we can make it again. Thanks for the recipe and the idea--I think basil or sundried tomato pesto would be awesome on tilapia.

Jane L.

Delicious! I used 1/2 arugula and 1/2 baby spinach. So healthy and really yummy!