Mertzies Baked Pesto Tilapia Recipes
PARMESAN PESTO TILAPIA RECIPE - (4.2/5)
Provided by shauna
Number Of Ingredients 5
Steps:
- Preheat broiler. Pat the tilapia dry with a paper towel. Place on a baking sheet lined with foil. Coat the foil with cooking spray or olive oil to prevent sticking. Sprinkle each fillet with 2 Tbsp. of Parmesan cheese. Broil for 10-11 min. or till the fish is no longer translucent & the cheese is browned on top. Top each fillet with fresh tomatoes & a Tbsp. of pesto. If you have any remaining cheese, add just a tiny bit over the top of the fish, tomatoes & pesto; serve immediately.
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
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