“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!” - by Another Black Swan
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
- 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.
- 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.
- Bake in preheated oven until fish flakes easily, about 20 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 490 cal
- 25%
- Fat
- 29.7 g
- 46%
- Carbs
- 3.7 g
- 1%
Based on a 2,000 calorie diet
Share It
Reviews (7)
Rate This Recipe
"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...." See more"
pomplemousse
"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..." See more 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
