Baked Tilapia With Arugula And Pecan Pesto

Name: Baked Tilapia With Arugula And Pecan Pesto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters young arugula leaves, rinsed and dried; 710 milliliters young arugula leaves, rinsed and dried; 59 milliliters extra virgin olive oil; 2 cloves garlic, minced; 1 teaspoons ground black pepper; 1 teaspoons ground black pepper; 1 dash fresh lemon juice; 59 milliliters grated Parmigiano-Reggiano cheese; 1 Tbsp grated Parmigiano-Reggiano cheese; 1 Tbsp grated Parmigiano-Reggiano cheese; 118 milliliters chopped pecans; 4 servings sea salt to taste; 907 grams fillets tilapia; 907 grams fillets tilapia

Need a gluten free, primal, and pescatarian main course? Baked Tilapia With Arugulan And Pecan Pesto could be an amazing recipe to try. This recipe makes 4 servings with 808 calories, 96g of protein, and 46g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. If you have garlic, fillets tilapia, young arugula leaves, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing If you like this recipe, you might also like recipes such as Baked Tilapia with Arugulan and Pecan Pesto, Baked Tilapia with Arugula Walnut Pesto & Breadcrumb Crust, and Linguine with Pecan Arugula Pesto.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.

Equipment you will use

Baking Pan

Oven

Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.

Ingredients you will need

Black Pepper

Lemon Juice

Pesto

Parmigiano Reggiano

Olive Oil

Arugula

Cheese

Garlic

Pecans

Equipment you will use

Blender

Spread 1/2 cup arugula on the prepared baking pan.

Ingredients you will need

Arugula

Spread

Equipment you will use

Baking Pan

Place the tilapia fillets on the arugula.

Ingredients you will need

Tilapia Fillets

Arugula

Spread the remaining pesto generously on top of fillets.

Ingredients you will need

Spread

Pesto

Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.

Ingredients you will need

Parmigiano Reggiano

Cheese

Pesto

Bake in preheated oven until fish flakes easily, about 20 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Blender

Ingredients

Servings:

118milliliters

young arugula leaves, rinsed and dried 710milliliters

young arugula leaves, rinsed and dried 59milliliters

extra virgin olive oil 2cloves

garlic, minced 1teaspoons

ground black pepper 1teaspoons

ground black pepper 1dash

fresh lemon juice 59milliliters

grated Parmigiano-Reggiano cheese 1Tbsp

grated Parmigiano-Reggiano cheese 118milliliters

chopped pecans 4servings

sea salt to taste 907grams

fillets tilapia 907grams

fillets tilapia

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.