Lynn Gardner: Baked Pesto Tilapia With Tomatoes


Baked Pesto Tilapia With Tomatoes

This is an fast and easy dish, perfect for when you've been too busy reading to think about supper, then lost track of time, and now its very late, and you are absolutely famished.

I used tilapia, because tilapia is what I had in the freezer, but any mild, white fish fillets will do. While I usually thaw frozen fish overnight in the refrigerator, I obviously needed thawed fish pretty immediately so I used the Food52 quick thaw method which worked very well.

Baked Pesto Tilapia With Tomatoes

Yield: 4


  • 5 oz grape tomatoes, halved
  • 1½ tsp chopped parsley
  • 1½ tsp olive oil
  • 1½ tsp garlic-infused white balsamic vinegar
  • Coarsely ground black pepper, as desired
  • 4 tilapia fillets (6 oz each)
  • 2 oz prepared pesto


  1. Preheat oven to 400°F.
  2. Combine tomatoes, parsley, olive oil, and vinegar in a small bowl. Season with pepper to taste. Set aside until needed.
  3. Line a half sheet pan with baking parchment.
  4. Pat fillets dry with a paper towel. Place fillets on the parchment-lined sheet pan and brush with pesto.
  5. Bake at 400°F for 15 minutes or until tilapia is 145°F and flakes easily with a fork.
  6. Serve tilapia topped with the tomato mixture.
I served the tilapia over rice -- prepared, as usual, with low-sodium chicken broth -- with steam-in-bag green beans I doctored with olive oil and lots of seasonings. The Husband

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