Best 6 Pesto Tilapia Recipes
**Pesto Tilapia: A Mediterranean Delight**
Tilapia is a mild-flavored fish that pairs perfectly with the bold flavors of pesto. This dish is easy to make and can be on the table in under 30 minutes. It's perfect for a quick and healthy weeknight meal.
This recipe uses a simple pesto sauce made with fresh basil, olive oil, garlic, Parmesan cheese, and pine nuts. The tilapia is coated in the pesto and then baked until cooked through. The result is a flaky fish with a crispy crust and a flavorful interior.
If you're looking for a more flavorful dish, you can add some sun-dried tomatoes or artichoke hearts to the pesto sauce. You can also top the tilapia with a sprinkling of mozzarella cheese before baking.
Serve the pesto tilapia with your favorite sides, such as roasted vegetables, mashed potatoes, or rice. You can also add a side salad for a complete meal.
This recipe is just one of many delicious ways to prepare pesto tilapia. Be sure to check out the other recipes in this article for even more inspiration.
**Other Recipes in this Article:**
* **Pesto Tilapia with Sun-Dried Tomatoes:** This recipe adds the tangy flavor of sun-dried tomatoes to the pesto sauce.
* **Pesto Tilapia with Artichokes:** This recipe uses artichoke hearts to add a touch of elegance to the dish.
* **Pesto Tilapia with Mozzarella Cheese:** This recipe is topped with mozzarella cheese for a gooey, cheesy crust.
No matter which recipe you choose, you're sure to enjoy this delicious and healthy dish.
OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON
Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Recipe#137364 or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Riesling. I found this recipe on http://ellysaysopa.com/2008/03/03/fish-for-people-who-dont-like-fish/ Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think! After Breezermom's helpful comment I edited the directions for the pesto and lemon juice so the pesto is not runny. Thanks breezer!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
- Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
- Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
- Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
- Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.
Nutrition Facts : Calories 179.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 56.7, Sodium 64.4, Carbohydrate 7.6, Fiber 1.8, Sugar 2.7, Protein 24.1
BAKED TILAPIA WITH ARUGULA AND PECAN PESTO
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!
Provided by Another Black Swan
Categories Seafood Fish Tilapia
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 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, Sodium 281.8 mg, Sugar 1.1 g
PESTO TILAPIA
Simple, fast and SO delicious. This is my favorite fish recipe and I always get requests for the recipe!
Provided by GreenChile
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place foil on a cookie sheet. Place fish on the foil and season to taste with salt and pepper.
- Top with pesto, tomatoes and then cheese (in order).
- Bake for 12-15 minutes or until fish flakes with fork.
- *Note: I don't care for pesto except in this recipe. To prevent wasting the rest of the pesto in the jar, I make one recipe for dinner and freeze the ingredients to have another day. Just place each of the ingredients (except salt & pepper) in its own quart-size freezer bag, then place all in a gallon-size freezer bag along with directions and freeze. When ready to make, just thaw completely and follow the above directions to prepare.
PESTO CRUSTED TILAPIA
A couple of weeks ago at work, we had this AMAZING pesto crusted salmon left over from a meeting. I have wanted to recreate the recipe ever since, and decided to give it a try with tilapia. I'm sure you could use this topping on any fish and it would be fantastic -- I'm dying to try it with a nice big piece of salmon. It is such an easy recipe and I'm sure it would be even better with homemade pesto.
Provided by MariaMiller
Categories European
Time 20m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Cover a baking sheet with foil and coat with non-stick cooking spray.
- Place fish fillets on baking sheet and sprinkle with black pepper. No salt is needed as pesto and parmesan cheese are both pretty salty.
- In a small bowl, combine pesto, breadcrumbs, and parmesan cheese (hands or a fork will do).
- Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish.
- Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes.
- If the middle of the fillet flakes with a fork and is completely opaque, it's time to dig in!
- Serve with steamed broccoli and brown rice pilaf for a healthy dinner.
PESTO TILAPIA
Steps:
- pour 1-2 tablespoons white wine in a microwave safe dish. Place tilapia filets in. Spread each filet with approximately 1 tablespoon pesto. (I use homemade but could use store bought) Cover dish with cling film and microwave on high for 6-8 minutes, depending on thickness of fish. Serve with salad, veggies (steamed squash with onion or asparagus goes nicely) rice and wine. Yumm
MERTZIE'S BAKED PESTO TILAPIA
I've just recently started making tilapia, and I've found it to be most versatile. I've been having fun making up recipes for tilapia foil packets. This one ended up my favorite (so far!). Flavors are awesome!
Provided by Michelle Koletar/Mertz
Categories Fish
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375. Get a large piece of foil for each piece of fish. Spray well w/ cooking spray on one side.
- 2. Place a bed of spinach on the sprayed side of the foil. Lay the tilapia on top & sprinkle w/ a bit of sea salt & squeeze some lemon juice on top. Spread a generous amount of pesto on top, and then add the veggies, lemon slices, and walnuts to the packet.
- 3. Fold foil over loosely to make a packet. Bake the packets on a cookie sheet. After fish cooks about 15-20 minutes, open up the packets carefully & sprinkle w/ some fresh parmesean on top. Continue baking another 5 minutes.
- 4. Enjoy!
Tips:
- Use fresh herbs: Fresh basil, parsley, and cilantro are essential for a flavorful pesto. If you don't have fresh herbs on hand, you can use dried herbs, but the flavor will be less intense.
- Toast the pine nuts: Toasting the pine nuts adds a nutty flavor to the pesto. You can toast them in a skillet over medium heat for 2-3 minutes, or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
- Use a good quality olive oil: The olive oil is the base of the pesto, so it's important to use a good quality oil. Extra virgin olive oil is the best choice, as it has a rich flavor and aroma.
- Season the pesto to taste: The amount of salt and pepper you add to the pesto will depend on your personal preference. Start with a small amount and add more to taste.
- Use the pesto immediately or store it for later: Pesto can be used immediately or stored in the refrigerator for up to 3 days. You can also freeze pesto for up to 3 months. To freeze pesto, spoon it into ice cube trays and freeze until solid. Then, transfer the frozen pesto cubes to a freezer bag.
Conclusion:
Pesto tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pesto adds a flavorful crust to the tilapia, and the fish cooks quickly in the oven. This dish is also a good source of protein and omega-3 fatty acids. If you're looking for a healthy and flavorful tilapia recipe, pesto tilapia is a great option.
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