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Parmesan Pesto Tilapia

Meatless meals during Lent can sometimes be tricky. It's easy to fall into the rut of grilled cheese, fish sticks, and cheese pizza. Even if you don't observe Lent, it can be beneficial to eat fish a couple times a week. Eating just 7-oz of fish per week can reduce your risk of heart disease! (source) I will admit, my husband and I are not the best at eating fish. Don't get me wrong, I love fish and seafood (mmm, crab cakes!), I just don't think to pick it up at the store or work it into the weekly meal plan. Also, fish can be intimidating! The last thing I want to do is spend $20 on a salmon fillet and have it come out like sawdust.

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Tilapia is a good fish to start with - it's mild, affordable, and pretty adaptable flavor-wise. I went a semi-Italian route with Parmesan Pesto Tilapia. Flaky tilapia fillets are topped with Parmesan cheese and broiled, then topped with basil pesto and tender roasted tomatoes. This meal was SO fresh-tasting! So perfect for the spring weather. (Which is supposedly right around the corner.) This dish is really simple. Start with your roasted tomatoes. I have been obsessed with roasted tomatoes ever since the Great Greens Pasta a few weeks ago. (Click here to see how to make roasted tomatoes.) To prepare the fish, place the tilapia fillets on a greased foil-lined baking sheet. Pat them dry with paper towels and top with some freshly shredded Parmesan cheese.

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  Broil for 7-12 minutes, until the fish flakes easily with a fork. And that's pretty much it!

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Top each tilapia fillet with about a tablespoon of basil pesto and the roasted tomatoes. Garnish with additional Parmesan cheese.

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We kept it simple and served the tilapia with some green salads and fresh focaccia bread from the Chief bakery. And a glass of Chardonnay, of course. ;) ---

Parmesan Pesto Tilapia

Yield: 4 servings Fresh broiled tilapia topped with Parmesan cheese and roasted tomatoes. Perfect with a glass of Chardonnay.
  • 4 6-oz tilapia fillets
  • ¼ cup basil pesto
  • ½ cup grated Parmesan cheese
  • 1 pint grape tomatoes, halved
  • 1-2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • pinch sugar
  • additional Parmesan, for garnish
To prepare the roasted tomatoes, combine halved tomatoes with olive oil, salt, pepper, and sugar. Roast at 350*F for 30 minutes. Set oven to broil and prepare fish. (Leave tomatoes in oven.) Place tilapia fillets on a greased foil-lined baking sheet. Pat dry. Sprinkle with Parmesan cheese. Broil 7-12 minutes, until fish is cooked through and flakes easily with a fork. To serve, top each tilapia filet with about a tablespoon of basil pesto. Top with roasted tomatoes and additional Parmesan cheese. Source: adapted from Pinch of Yum

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