Pesto Tilapia Recipes

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MERTZIE'S BAKED PESTO TILAPIA



Mertzie's Baked Pesto Tilapia image

I've just recently started making tilapia, and I've found it to be most versatile. I've been having fun making up recipes for tilapia foil packets. This one ended up my favorite (so far!). Flavors are awesome!

Provided by Michelle Koletar/Mertz

Categories     Fish

Time 30m

Number Of Ingredients 8

4 tilapia fillets
2 lemons
20 cherry tomatoes (about)
1 large onion, chopped in large chunks
spinach leaves (about half bag)
1 red pepper, chopped in large chunks
handful or more of walnuts (whole or chopped)
sea salt, pesto, parmesan

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!

PARMESAN PESTO TILAPIA RECIPE - (4.2/5)



Parmesan Pesto Tilapia Recipe - (4.2/5) image

Provided by shauna

Number Of Ingredients 5

4-6 oz. Tilapia Fillets
1/4 C. Basil Pesto
1/2 C. Freshly Grated Parmesan Cheese
1 C. Fresh Tomatoes, chopped
Salt, Freshly Ground Black Pepper, Lemon Juice, Melted Butter

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.

PESTO CRUSTED TILAPIA



Pesto Crusted Tilapia image

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.

Provided by MariaMiller

Categories     European

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 5

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

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



Pesto Tilapia image

Simple, fast and SO delicious. This is my favorite fish recipe and I always get requests for the recipe!

Provided by GreenChile

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 flounder fillets or 5 cod fish fillets
salt & pepper, to taste
1/2 cup pesto sauce
1 (15 ounce) can petite diced tomatoes, drained
1 1/2 cups shredded mozzarella cheese

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.

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