PESTO CRUSTED TILAPIA

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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.

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