Pesto Crusted Tilapia

"A couple of weeks ago at work, we had this AMAZING pesto crusted salmon left over from a meeting. I have wanted to recreate the recipe ever since, and decided to give it a try with tilapia. I'm sure you could use this topping on any fish and it would be fantastic -- I'm dying to try it with a nice big piece of salmon. It is such an easy recipe and I'm sure it would be even better with homemade pesto."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by gailanng photo by gailanng
photo by MariaMiller photo by MariaMiller
Ready In:
20mins
Ingredients:
5
Yields:
4 fillets
Serves:
4
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ingredients

  • 24 ounces tilapia fillets (four 6 oz pieces of fish)
  • 4 tablespoons pesto sauce (I used Classico Original Basil Pesto)
  • 3 tablespoons Italian seasoned breadcrumbs (I used whole wheat by 4C)
  • 2 tablespoons parmesan cheese, grated
  • ground black pepper
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directions

  • 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.

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Reviews

  1. Love that this recipe easily adapts itself to any serving size. In my case, a serving for one. Delicious. :)
     
  2. Very tasty. I'll definitely keep this recipe. A great way to dress up tilapia.
     
  3. Fish bait...that's all this is good for. It hooks 'em in!
     
  4. I don’t understand why anyone would even think of cooking with tilapia, namely actually put on the internet that they cook with tilapia. It is a trash fish, caught in Argentina, unregulated, The United States raises some of the best fish in the world. Why? And I love your review from “Chef” Raf; no chef in their right mind would cook this crap.
     
  5. This has become my go to tilapia recipe! Easy enough to make even when I come home tired from work. Also, super delicious!!! Thanks for the post!
     
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