What’s for Dinner: Parmesan Pesto Tilapia - SLO Classical Academy
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What’s for Dinner: Parmesan Pesto Tilapia


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. 


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


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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