Pesto Crusted Tilapia
photo by Lori Mama
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
4 fillets
- Serves:
- 4
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
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
-
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.
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RECIPE SUBMITTED BY
MariaMiller
Nutley