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!
Servings: 4 Servings
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.
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.
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