Baked Tilapia with Arugula and Pecan Pesto

Having lived in the culinary paradise known as Vietnam for a few years has inspired me to experiment with a variety of Asian fusion dishes; this is one of my favorites. Most of these ingredients are abundant in the US as well as in Vietnam. This unique pesto gives the Tilapia a tantalizing flavor. Hope you enjoy!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 490 Calories

Ingredients

• ½ cup chopped pecans
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• ¼ cup extra virgin olive oil
• sea salt to taste
• ¼ cup grated Parmigiano-Reggiano cheese
• 4 (8 ounce) fillets tilapia
• 3 cups young arugula leaves, rinsed and dried
• 1 dash fresh lemon juice
• ½ cup young arugula leaves, rinsed and dried
• 1 tablespoon grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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