Pesto Tilapia With Linguine Recipes

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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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