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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 2 servings The following items or measurements are not included below: 2 tablespoons pesto sauce |
||
| Calories 181 | ||
| Calories from Fat 60 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 65mg | 2% | |
| Potassium 621mg | 17% | |
| Total Carbohydrate 10.7g | 3% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 2.0g | ||
| Protein 24.5g | 48% | |
Oven Roasted Tilapia With Tomatoes, Pesto and Lemon
By: mama's kitchen
Mar 7, 2008
Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intesify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Recipe # 137364 or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Reisling. I found this recipe on vox.com and have not tried it yet. Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think!
SERVES 2
Ingredients
- 1/2 pint cherry tomatoes or grape tomatoes
- 4 garlic cloves, minced
- 2 teaspoons extra virgin olive oil
- 2 tablespoons pesto sauce
- 1 lemon
- 8 ounces tilapia fillets, I use 4 oz fillets
- salt and pepper
Garnish
- lemon wedge (optional)
Directions
1
Gently combine the tomatoes,garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.2
Juice the lemon and mix together with the pesto. Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.3
Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.4
Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.5
Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Fish > Freshwater > Tilapia
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
Featured Reviews for This Recipe
From: Chef #441123
On Sep 28, 2008
I was very impressed by this recipe! The lemon juice added to the pesto gave the fish a wonderful flavor. I love the tip of using the lemon wedges to prop the fish up out of the juices! I added zucchini to the tomatoes since they are in season and it worked great. Thank you for this simple and deliciuos recipe!
From: mamadelogan
On Sep 26, 2008
Very good. I only used the juice of 1/2 of a lemon. I love lemon juice but I wanted the pesto paste to be thicker so it wouldn’t run off the fish, and I didn't want the lemon to drown out the flavor of the pesto. I made things a little easier for myself by using a broiler pan. I roasted the tomatoes then placed the fish on the top rack and placed it on top of the pan and returned both to the oven. I'm planning on trying this with boneless skinless chicken breast next, thanks for sharing.
From: ~Jen~
On Jun 4, 2008
A resounding FIVE STARS. I like that this is so easy...wonderful flavors with a small number of fresh ingredients. This has a strong lemon flavor so if you're not a gung-ho lemon lover (I am) you may want to cut back to the juice of half a lemon. I substituted grouper due to availability which to me has a stronger flavor than tilapia, and the garlic and lemon cut down the "fishiness"; this recipe would be great with any white fish.
From: Wildflour
On Jun 14, 2008
I'd give this TEN stars if I could!!! OMG was it good!! And I'm NOT a fish eater! So that outta tell ya! After reading the directions though, I made it a little easier. I put 3 fillets in a sprayed 13x9 dish, (salted and peppered the fish on both sides, and placed them in the dish.) I squirted lemon juice on them, then topped them generously with pesto. I then decided to top them with grated asiago cheese, a nice amount also. Then I just chopped the tomatoes, tossed them with EVOO, garlic, s & p. And topped them with that. Then sprinkled them with sliced black olives and popped them into the oven. They baked at 425 for 13 minutes and were perfectly done and very juicy! Then garnished them with lemon slices. WAHLAH! 
AWESOME!!!!! Made for the ZWT4
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