PESTO TILAPIA WITH LINGUINE

Pesto Tilapia with Linguine image

Provided by @MakeItYours

Number Of Ingredients 9

Previous Next

4 tilapia filets, or other firm white fish
1/4 c. prepared pesto
1 lb linguine, or another long, stringy pasta like spaghetti or fettuccine
1/4 c. plus 1 TB olive oil
1 medium white onion, diced
3 plum tomatoes, diced
3 cloves garlic, minced
1/4 c. shredded Parmesan or Asiago cheese
salt and pepper to taste

Steps:

Preheat the oven to 400 F
Fill a large pot with water and season generously with salt. Bring to a boil.
Lightly season each fish filet with salt and pepper, then place on a shallow baking pan. Spread the pesto over the top of each filet, about 1 TB each.
Bake for 10-13 minutes, or until the fish is white and flakes easily with a fork.
While the fish is baking, boil the pasta al dente according to package directions. Typically 8-10 minutes.
Place a medium skillet over medium heat and pour in 1 TB of the olive oil.
Add the onion and tomatoes and saute, gently, for about 5 minutes, or until the onion is soft and translucent and the tomatoes begin to stew. Add the garlic and continue cooking for an additional minute.
Drain the pasta and return it to the same pot. Pour the remaining olive oil over the pasta and toss to combine, then add the tomato, onion and garlic mixture, tossing again to combine. Add the Parmesan or Asiago cheese and continue tossing until the cheese has melted with the pasta.
Plate with the fish and enjoy!