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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees.
2. Cover a baking sheet with foil and coat with non-stick cooking spray.
3. Place fish fillets on baking sheet and sprinkle with black pepper. No salt is needed as pesto and parmesan cheese are both pretty salty.
4. In a small bowl, combine pesto, breadcrumbs, and parmesan cheese (hands or a fork will do).
5. Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish.
6. Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes.
7. If the middle of the fillet flakes with a fork and is completely opaque, it's time to dig in!
8. Serve with steamed broccoli and brown rice pilaf for a healthy dinner.
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