What’s for Dinner: Parmesan Pesto Tilapia - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Parmesan Pesto Tilapia

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Parmesan Pesto Tilapia

Pinch of Yum

Serves 4

Any time a recipe uses just a few ingredients AND it’s delicious, I am thrilled. This is one of those recipes. Simple, fast, yummy and gorgeous a winner all around! One small note I would add is that I would put a touch of salt on the fish itself, but if your parmesan is pretty salty, maybe you don’t need it. 

Ingredients:

4  6-ounce tilapia filets

¼ cup basil pesto

½ cup freshly grated Parmesan cheese

1 cup fresh chopped tomatoes

salt, pepper, lemon juice, melted butter, to taste

Instructions:

1. Preheat the broiler. Pat the tilapia dry with a paper towel. Place on a baking sheet lined with foil. Coat the foil with cooking spray or olive oil to prevent sticking.

2. Sprinkle each fish filets with 2 tablespoons of Parmesan cheese. Broil for 10-11 minutes or until the fish is no longer translucent and the cheese is browned on the top.

3. Top each filet with fresh tomatoes and a tablespoon of pesto. Sprinkle on a bit of salt, pepper, lemon juice and/or melted butter, to taste. If you have extra Parmesan, add just a tiny bit over the top of the fish, tomatoes, and pesto – it can look really pretty. 

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