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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!"
Ingredients :
- 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
Instructions :
Prep : 20M | Cook : 4M | Ready in : 40M |
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- 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.
Notes :
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