Baked Tilapia with Arugula and Pecan Pesto |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Having lived in the culinary paradise known as Vietnam for a few years has inspired me to experiment with a variety of Asian fusion dishes; this is one of my favorites. Most of these ingredients are abundant in the US as well as in Vietnam. This unique pesto gives the Tilapia a tantalizing flavor. Hope you enjoy! Ingredients:
3 cups young arugula leaves, rinsed and dried |
2 cloves garlic, minced |
1/2 cup chopped pecans |
1/4 cup extra virgin olive oil |
1/4 cup grated parmigiano-reggiano cheese |
1/2 teaspoon ground black pepper |
1 dash fresh lemon juice |
sea salt to taste |
1/2 cup young arugula leaves, rinsed and dried |
4 (8 ounce) fillets tilapia |
1 tablespoon grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
2. Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
3. Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
4. Bake in preheated oven until fish flakes easily, about 20 minutes.
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