Mr. J isn’t into fish and I don’t do red meat so sometimes we do his-and-hers with shared sides. I went grocery shopping thinking maybe I’d get salmon, but the tilapia was a steal so I got some which ended up being 2 servings. I popped half in the freezer for another time. We shared some mashed potato/cauliflower and roasted asparagus.
I don’t cook fish that often and I was so happy and surprised by this. I threw it together and think the sauce would be great on other white fish, or chicken, or pork. Seriously, buying pesto pre-made is really handy for a lot of uses.
1 tilapia fillet
1 tbs pesto
2 tbs lemon juice
1 tsp mayo/olive oil
1 tsp parmesan grated
salt & pepper
Preheat the oven to 350-degrees.
Sprinkle each side of the tilapia with salt & pepper.
In a small bowl, whisk together the pesto, lemon juice, mayo, and parmesan together.
Spray a baking dish with non-stick spray and spoon a few tablespoons of sauce onto the bottom the baking dish. Lay the fillet on-top, spooning the rest of the sauce over the top.
Bake 20 minutes. Then flip the fish and bake another 10 minutes.
I absolutely loved this. I thought the sauce was bright and powerful enough to flavor the fish. The lemon seemed appropriate for the fish but the pesto was the shining star on this one. This super simple sauce will reappear again, I’m sure.
Leftover pesto? Use pesto in grilled cheese. Use pesto on potato pizza. Use pesto in your lasagna. Use pesto aoli on a panini. Use pesto in your tomato soup or wherever you might use basil.
This looks like a super flavorful tilapia- I love it!