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!"
photo by FLKeysJen
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1⁄2 pint cherry tomatoes or 1/2 pint grape tomatoes
- 4 garlic cloves, minced
- 2 teaspoons extra virgin olive oil
- 2 tablespoons pesto sauce
- 1 lemon
- 8 ounces tilapia fillets, I use 4 oz fillets
- salt and pepper
-
Garnish
- lemon wedge (optional)
directions
- 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.
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Reviews
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I'd give this TEN stars if I could!!! OMG was it good!! And I'm NOT a fish eater! So that outta tell ya! After reading the directions though, I made it a little easier. I put 3 fillets in a sprayed 13x9 dish, (salted and peppered the fish on both sides, and placed them in the dish.) I squirted lemon juice on them, then topped them generously with pesto. I then decided to top them with grated asiago cheese, a nice amount also. Then I just chopped the tomatoes, tossed them with EVOO, garlic, s & p. And topped them with that. Then sprinkled them with sliced black olives and popped them into the oven. They baked at 425 for 13 minutes and were perfectly done and very juicy! Then garnished them with lemon slices. WAHLAH! :) AWESOME!!!!! Made for the ZWT4 -
Delicious! This could not have been easier to throw together and it was absolutely fantastic. This dish is perfect for those nights you just don't feel like cooking, it's so simple. I will most definitely be making this again and again. Thanks for posting! -
Loved the ease and just delicious flavors. Served with Garlic roasted new potatoes then topped with some pesto. YUM. -
WOW! This was VERY easy, quick and delicious. I served it with herbed rice and a salad. The pesto mixture was yummy! It was a HIT with my husband and son! -
Excellent fish recipe. The pesto was a wonderful addition. I also really loved the roasted tomatoes and garlic. Yummy! I was confused with the directions at one part - I wasn't sure on step 4 if I was putting the lemons/fish onto the same pan as the tomatoes and also roasting the tomatoes another 10 minutes (20 min. total?). That is what I did, and it seemed to work just fine. Thanks for posting! Made for Cookbook Tag game in the Cooking Tag Games forum.
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Tweaks
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A resounding FIVE STARS. I like that this is so easy...wonderful flavors with a small number of fresh ingredients. This has a strong lemon flavor so if you're not a gung-ho lemon lover (I am) you may want to cut back to the juice of half a lemon. I substituted grouper due to availability which to me has a stronger flavor than tilapia, and the garlic and lemon cut down the "fishiness"; this recipe would be great with any white fish.
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.
