Pesto Tilapia With Linguine Recipes
TILAPIA WITH ROASTED TOMATO & PESTO SAUCE
I came across this recipe for Tilapia with Pesto and Oven Roasted Tomatoes a while ago an I thought that it sounded nice and fresh and summery. I have made basil pesto many times but I have pretty much only used it with pasta. I really liked the idea of using it in a new way. Add the lemon to the pesto sounded like a good way to brighten it up. To top it all off, some roasted tomatoes which are one of my favorites! I really liked the choice of serving the tilapia with quinoa and asparagus. I cooked the quinoa in chicken stock and lemon juice to add a bit of flavor to it. The meal came together easily and it was really good! The fish was super moist and along with the lemon, pesto and roasted tomatoes it was really tasty. The quinoa helped soak up the extra juices from the fish and roasted tomatoes infusing it with flavor. I enjoyed using the pesto in the dish and I can't wait to try using pesto in other new ways.
Provided by ElizabethKnicely
Categories Tilapia
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Toss the tomatoes and garlic in the olive oil, salt and pepper.
- Roast in a preheated 425°F oven for 10 minutes.
- Mix the lemon juice into the pesto.
- Season the fish with salt and pepper.
- Spread the pesto onto the fish.
- Chop the lemon rinds into slices.
- Add the lemon slices to the tomatoes in the pan and set the fish on top.
- Bake until the fish is white and flaky, about 10 minutes.
Nutrition Facts : Calories 203.9, Fat 7, SaturatedFat 1.4, Cholesterol 62.5, Sodium 74.1, Carbohydrate 10.5, Fiber 2.7, Sugar 4.7, Protein 27.1
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.
Provided by MariaMiller
Categories European
Time 20m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 5
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.
SIMPLE AND QUICK TILAPIA PESTO
I used to make this dish with fresh herbs, using whatever i had in the fridge, till the day came when i had no fresh herbs but i did have homemade pesto.
Provided by zombiesgirl
Categories Tilapia
Time 25m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400.
- Mix mayo and pesto in a small bowl.
- Lay out fish on a foil lined tray, spread pesto mix on fish.
- Bake for 20 minute.
Nutrition Facts : Calories 196.4, Fat 8.7, SaturatedFat 1.7, Cholesterol 67.6, Sodium 204.2, Carbohydrate 4.7, Sugar 1.2, Protein 25.3
PESTO TILAPIA
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
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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PARMESAN PESTO TILAPIA RECIPE - PINCH OF YUM
From pinchofyum.com
- 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.
TILAPIA WITH CLASSIC PESTO - MY NOURISHED HOME
From mynourishedhome.com
- 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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