Baked Tilapia With Spinach Pecan Pesto

fish fillet with pesto
Philippe Desnerck / Getty Images
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 6 servings
Ratings (4)

The spinach pesto makes a delicious topping for these tilapia fillets. The pesto is easy to fix with help from a food processor. Pecans provide texture while Parmesan cheese and garlic flavor the pesto. If you have extra pesto, serve it on the side or freeze it for another meal.

What You'll Need

How to Make It

Heat the oven to 400 F.

Lightly butter a 9-by-13-by-2-inch baking pan or shallow casserole.

In a food processor, pulse about half of the spinach leaves with 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic, and 1/4 teaspoon salt until the mixture is a fine consistency.

Arrange remaining spinach leaves over the bottom of the baking dish. Place a tilapia fillet on the bed of spinach and put about 1 tablespoon of the pesto mixture on the fillet.

Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.

Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork.

Serve with hot cooked rice or pasta.

Nutritional Guidelines (per serving)
Calories 765
Total Fat 80 g
Saturated Fat 12 g
Unsaturated Fat 38 g
Cholesterol 6 mg
Sodium 464 mg
Carbohydrates 9 g
Dietary Fiber 5 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)