Baked Tilapia with Arugula and Pecan Pesto recipe
All Recipes Seafood Fish Tilapia
Ingredients
- 3 cups young arugula leaves, rinsed and dried 2 cloves garlic, minced ½ cup chopped pecans ¼ cup extra virgin olive oil ¼ cup grated Parmigiano-Reggiano cheese ½ teaspoon ground black pepper 1 dash fresh lemon juice sea salt to taste ½ cup young arugula leaves, rinsed and dried 4 (8 ounce) fillets tilapia 1 tablespoon grated Parmigiano-Reggiano cheese
Nutrition Info
- 490.4 caloriescarbohydrate: 3.7 gcholesterol: 88.9 mgfat: 29.7 gfiber: 1.8 gprotein: 51 gsaturatedFat: 4.6 gservingSize: -sodium: 281.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Baked Tilapia with Arugula and Pecan Pesto
Directions
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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.