Baked Tilapia with Arugula and Pecan Pesto Tasty Recipes

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Baked Tilapia with Arugula and Pecan Pesto

"Having lived in the culinary paradise referred to as Vietnam for a few years has stimulated me to experiment with a number of Asian fusion dishes; this is one of my favorites. Most of these components are abundant inside the US in addition to in Vietnam. This unique pesto gives the Tilapia a tantalizing taste. Hope you enjoy!"

Ingredients :

three cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
half of cup chopped pecans
1/four cup greater virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
half of teaspoon floor black pepper
1 sprint fresh lemon juice
sea salt to taste
half of cup younger arugula leaves, rinsed and dried
four (eight ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Preheat oven to 400 stages F (200 stages 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 till it reaches the consistency of a pesto sauce.
Spread half of cup arugula at the organized baking pan. Place the tilapia fillets at the arugula. Spread the last pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
Bake in preheated oven until fish flakes without problems, about 20 minutes.

Notes :

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