Baked Tilapia with Arugula and Pecan Pesto
3 cups young arugula leaves, rinsed and
2 cloves garlic, minced
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano
1/2 teaspoon ground black pepper
1 dash fresh lemon juice
sea salt to taste
1/2 cup young arugula leaves, rinsed and
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-
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
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.
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