Baked Tilapia with Arugula and Pecan Pesto Recipe

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Herman
Herman February 11, 2021
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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.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes
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

  1. Preheat the oven to 400 degrees F. Lightly grease a 9×13-inch inch baking pan.

  2. 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.

  3. Spread the ½ cup of arugula on the prepared baking pan. Place the tilapia fillets on the arugula.

  4. Spread the remaining pesto generously on top of the fillets. Sprinkle 1 tablespoon of Parmigiano-Reggiano cheese on the pesto.

  5. 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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