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Baked Tilapia Recipe with Arugula Walnut Pesto & Breadcrumb Crust

This baked tilapia recipe went from plain to fantastic with an easy arugula walnut pesto topping. Healthy and packed with flavor!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entrees
Cuisine: Italian
Keyword: Seafood Recipes
Servings: 4 Servings
Calories: 381kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

The Pesto:

The Tilapia:

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.

Nutrition

Serving: 1Topped Fillet | Calories: 381kcal | Carbohydrates: 6g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 515mg | Potassium: 593mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1.7mg | Calcium: 119mg | Iron: 1.7mg