Baked Tilapia with Spinach Pecan Pesto

5 from 3 votes

Baked Tilapia with Spinach Pecan Pesto

Baked Tilapia with Spinach - Pecan Pesto is an easy recipe that makes a great, healthy weeknight dinner that's also elegant enough to serve to guests!

Prep Time15

Cook Time20

Total Time35

Course: Fish and Seafood

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 bag (10-ounce) baby spinach
3 cloves garlic coarsely chopped
1 cup pecan halves and pieces plus more to sprinkle over the top of the fish
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
2 tablespoons lemon juice approximately 1/2 large lemon
Salt and freshly ground black pepper to taste
2-3 (6-8 ounce) tilapia fillets
Lemon wedges for serving

Instructions

Preheat oven to 350 degrees. Lightly oil a baking dish and set aside.
Combine spinach, olive oil, garlic, whole pecans, lemon juice and Parmesan cheese in a food processor. Process until smooth. Season to taste with salt and black pepper.
Place the tilapia fillets in the prepared baking dish.
Top each filet with a heaping spoonful of the pesto (approximately 1/2 cup total) and spread it over the fish fillets.
Sprinkle a few chopped pecans over the top.
Bake for 17-20 minutes or until fish easily flakes with a fork.
Serve with lemon wedges.

Notes

SUBSTITUTIONS:

You can use any mild, white, flaky fish in this dish, such as halibut, sea bass, flounder, barramundi, or grouper.
Use kale in place of spinach.
Use walnuts or pinenuts in place of pecans.

MAKE AHEAD:

Fish can be assembled in the baking dish 1 day ahead of time and refrigerated.
Let stand at room temperature while the oven preheats.

Nutrition