By The recipe Sunday was pesto parmesan tilapia — tilapia fillets brushed with pesto, dredged in parmesan-and-breadcrumb mixture, baked.
The recipe is below.
Pesto Parmesan Tilapia
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
- 4 tilapia fillets (about 6 oz each)
- 1/3 cup prepared basil pesto
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- Lemon wedges, for serving
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven. Heat oven to 400°F. Line a rimmed baking sheet with foil and brush lightly with olive oil.
- Season the fish. Pat tilapia fillets dry with a paper towel and lay them on the prepared baking sheet. Season both sides lightly with salt, pepper, and garlic powder.
- Add the pesto. Spread about 1 tablespoon of pesto evenly over the top of each fillet, covering it in a thin, even layer.
- Top with parmesan. Sprinkle the grated parmesan generously over the pesto on each fillet, pressing it down lightly so it adheres.
- Bake. Bake for 12–15 minutes, until the fish flakes easily with a fork and the parmesan is golden and set. If you’d like a little more color on top, broil for the final 1–2 minutes, watching closely.
- Serve. Transfer fillets to plates and serve immediately with lemon wedges and a scatter of fresh basil if you have it on hand.
Nutrition (per serving)
Calories: 290 | Protein: 38g | Fat: 13g | Carbs: 2g | Fiber: 0g | Sodium: 420mg