baked tilapia with arugula and pecan pesto

Ingredients

• Servings: 4
• 3 cups young arugula leaves, rinsed and dried
• 2 cloves garlic, minced
• 1/2 cup chopped pecans
• 1/4 cup extra virgin olive oil
• 1/4 cup grated parmigiano-reggiano cheese
• 1/2 teaspoon ground black pepper
• 1 dash fresh lemon juice
• sea salt to taste
• 1/2 cup young arugula leaves, rinsed and dried
• 4 (8 ounce) fillets tilapia
• 1 tablespoon grated parmigiano-reggiano cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x13 inch baking pan.
• 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.
• spread 1/2 cup arugula on the prepared baking pan. place the tilapia fillets on the arugula. spread the remaining pesto generously on top of fillets. sprinkle 1 tablespoon parmigiano-reggiano cheese on the pesto.
• bake in preheated oven until fish flakes easily, about 20 minutes.