Pesto Tilapia Recipes

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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.

OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON



Oven Roasted Tilapia With Tomatoes, Pesto and Lemon image

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!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 22m

Yield 2 serving(s)

Number Of Ingredients 8

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
lemon wedge (optional)

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.

Nutrition Facts : Calories 179.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 56.7, Sodium 64.4, Carbohydrate 7.6, Fiber 1.8, Sugar 2.7, Protein 24.1

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.

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.

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May 24, 2013 Preheat the 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 …
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  • Preheat the 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 fish filets with 2 tablespoons of Parmesan cheese. Broil for 10-11 minutes or until the fish is no longer translucent and the cheese is browned on the top.
  • Top each filet with fresh tomatoes and a tablespoon of pesto. If you have extra Parmesan, add just a tiny bit over the top of the fish, tomatoes, and pesto – it can look really pretty. 🙂 Top with salt, pepper, lemon juice, and/or melted butter.


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  • Preheat the oven to 425 degrees. Brush a sheet pan with olive oil to prevent sticking. Pat tilapia dry, salt and pepper each side of the filet to taste and lay in the sheet pan. Brush the tops of each filet liberally with pesto. Top each filet with additional Parmesan cheese and place the sheet pan in the oven for around 15 minutes, or until the fish flakes easily and in no longer translucent.
  • For tomato and avocado salad: Gently combine tomatoes, diced avocado, 2 tbsp olive oil, and the juice from half a lemon. Salt and pepper to taste. Serve with the tilapia for an easy fresh side!


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