How To Make Baked Tilapia with Arugula and Pecan Pesto
Incredibly flavorful and unique, this baked tilapia is coated in a tasty pesto made of arugula leaves, pecans, parmesan, garlic, lemon juice, and olive oil.
Serves:
Ingredients
- 3cupsyoung arugula leaves,rinsed, dried, plus an additional ½ cup
- 2clovesgarlic,minced
- ½cuppecans,chopped
- ¼cupextra-virgin olive oil
- ¼cupParmigiano-Reggiano cheese,(parmesan) grated, plus an additional 1 tbsp
- ½tspground black pepper
- 1dashfresh lemon juice
- sea salt,to taste
- 8oztilapia,(4 fillets)
Instructions
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Preheat the oven to 400 degrees F. Lightly grease a 9×13-inch inch baking pan.
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Combine the 3 cups of arugula, garlic, pecans, olive oil, ¼ cup of Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
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Spread the ½ cup of arugula on the prepared baking pan. Place the tilapia fillets on the arugula.
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Spread the remaining pesto generously on top of the fillets. Sprinkle 1 tablespoon of Parmigiano-Reggiano cheese on the pesto.
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Bake in the preheated oven for about 20 minutes until the fish flakes easily.
Nutrition
- Calories: 302.46kcal
- Fat: 25.89g
- Saturated Fat: 4.50g
- Monounsaturated Fat: 15.89g
- Polyunsaturated Fat: 4.41g
- Carbohydrates: 3.25g
- Fiber: 1.53g
- Sugar: 0.89g
- Protein: 16.36g
- Cholesterol: 34.67mg
- Sodium: 253.05mg
- Calcium: 152.56mg
- Potassium: 296.02mg
- Iron: 1.06mg
- Vitamin A: 37.54µg
- Vitamin C: 2.92mg
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