Best Pesto Tilapia Recipes

OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON

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.

PESTO TILAPIA

Steps:

• Preheat oven to 350 degrees.
• Place foil on a cookie sheet. Place fish on the foil and season to taste with salt and pepper.
• Top with pesto, tomatoes and then cheese (in order).
• Bake for 12-15 minutes or until fish flakes with fork.
• *Note: I don't care for pesto except in this recipe. To prevent wasting the rest of the pesto in the jar, I make one recipe for dinner and freeze the ingredients to have another day. Just place each of the ingredients (except salt & pepper) in its own quart-size freezer bag, then place all in a gallon-size freezer bag along with directions and freeze. When ready to make, just thaw completely and follow the above directions to prepare.

BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO

Steps:

• Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
• Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
• Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
• Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

BAKED TILAPIA WITH ARUGULA AND PECAN PESTO

Steps:

• 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.

PESTO CRUSTED TILAPIA

Steps:

• Preheat oven to 375 degrees.
• Cover a baking sheet with foil and coat with non-stick cooking spray.
• Place fish fillets on baking sheet and sprinkle with black pepper. No salt is needed as pesto and parmesan cheese are both pretty salty.
• In a small bowl, combine pesto, breadcrumbs, and parmesan cheese (hands or a fork will do).
• Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish.
• Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes.
• If the middle of the fillet flakes with a fork and is completely opaque, it's time to dig in!
• Serve with steamed broccoli and brown rice pilaf for a healthy dinner.

PESTO TILAPIA

Steps:

• pour 1-2 tablespoons white wine in a microwave safe dish. Place tilapia filets in. Spread each filet with approximately 1 tablespoon pesto. (I use homemade but could use store bought) Cover dish with cling film and microwave on high for 6-8 minutes, depending on thickness of fish. Serve with salad, veggies (steamed squash with onion or asparagus goes nicely) rice and wine. Yumm

PARMESAN PESTO TILAPIA RECIPE - (4.2/5)

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.

MERTZIE'S BAKED PESTO TILAPIA

Steps:

• 1. Heat oven to 375. Get a large piece of foil for each piece of fish. Spray well w/ cooking spray on one side.
• 2. Place a bed of spinach on the sprayed side of the foil. Lay the tilapia on top & sprinkle w/ a bit of sea salt & squeeze some lemon juice on top. Spread a generous amount of pesto on top, and then add the veggies, lemon slices, and walnuts to the packet.
• 3. Fold foil over loosely to make a packet. Bake the packets on a cookie sheet. After fish cooks about 15-20 minutes, open up the packets carefully & sprinkle w/ some fresh parmesean on top. Continue baking another 5 minutes.
• 4. Enjoy!

TILAPIA WITH ROASTED TOMATO & PESTO SAUCE

Steps:

• Toss the tomatoes and garlic in the olive oil, salt and pepper.
• Roast in a preheated 425°F oven for 10 minutes.
• Mix the lemon juice into the pesto.
• Season the fish with salt and pepper.
• Spread the pesto onto the fish.
• Chop the lemon rinds into slices.
• Add the lemon slices to the tomatoes in the pan and set the fish on top.
• Bake until the fish is white and flaky, about 10 minutes.

PESTO TILAPIA WITH LINGUINE

Steps:

• Preheat the oven to 400 F
• Fill a large pot with water and season generously with salt. Bring to a boil.
• Lightly season each fish filet with salt and pepper, then place on a shallow baking pan. Spread the pesto over the top of each filet, about 1 TB each.
• Bake for 10-13 minutes, or until the fish is white and flakes easily with a fork.
• While the fish is baking, boil the pasta al dente according to package directions. Typically 8-10 minutes.
• Place a medium skillet over medium heat and pour in 1 TB of the olive oil.
• Add the onion and tomatoes and saute, gently, for about 5 minutes, or until the onion is soft and translucent and the tomatoes begin to stew. Add the garlic and continue cooking for an additional minute.
• Drain the pasta and return it to the same pot. Pour the remaining olive oil over the pasta and toss to combine, then add the tomato, onion and garlic mixture, tossing again to combine. Add the Parmesan or Asiago cheese and continue tossing until the cheese has melted with the pasta.
• Plate with the fish and enjoy!