Baked Tilapia Recipe With Arugula Walnut Pesto & Breadcrumb Crust
This delightful recipe combines the peppery flavor of arugula with the earthy crunch of walnuts to create a deliciously vibrant pesto that perfectly complements tender tilapia fillets. The pesto adds a burst of flavor to the mild fish, creating a harmonious dish that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 2 cups arugula leaves
- 1/4 cup raw walnuts, lightly toasted
- 1 clove garlic, minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 (6 oz. each) fillets tilapia
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup panko breadcrumbs
Instructions
- The Pesto:
- In the bowl of a food processor or a blender, briefly pulse arugula leaves. Add chopped, toasted walnuts and minced garlic.
- Pulse several time until mixture is finely chopped, but still with some texture. Scrape down the sides of the bowl as necessary.
- Add finely grated Parmesan cheese, kosher salt and freshly ground black pepper.
- With the motor running, slowly pour in extra-virgin olive oil and run until combined.
- The Tilapia:
- Preheat oven to 400 degrees F. Coat a baking dish with cooking spray.
- Lay the tilapia fillets in the baking dish and spread 1½ tablespoons pesto on top of each fillet.
- Season breadcrumbs with salt and pepper. Top the tilapia with the breadcrumbs.
- Bake until the tilapia is just cooked through, about 10 minutes. Serve.
Yield
Serves 4
Nutrition
- Serving Size: 1 Topped Fillet
- Calories: 381 kcal
- Carbohydrate Content: 6 g
- Protein Content: 39 g
- Fat Content: 23 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 91 mg
- Sodium Content: 515 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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