Ingredients Jump to Instructions ↓

  1. 3 cups young arugula leaves, rinsed and dried

  2. 2 cloves garlic, minced

  3. 1/2 cup chopped pecans

  4. 1/4 cup extra virgin olive oil

  5. 1/4 cup grated Parmigiano-Reggiano cheese

  6. 1/2 teaspoon ground black pepper

  7. 1 dash fresh lemon juice sea salt to taste

  8. 1/2 cup young arugula leaves, rinsed and dried

  9. 4 (8 ounce) fillets tilapia

  10. 1 tablespoon grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. 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.


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