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
Calories: 381kcal
Ingredients
The Pesto:
- 2 cups arugula leaves
- ¼ cup raw walnuts lightly toasted
- 1 clove garlic minced
- ¼ cup finely grated Parmesan cheese
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
The Tilapia:
- 4 6 ounce each fillets tilapia
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ 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.
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
