Friday, May 10, 2013

Baked Lemon and Pesto Tilapia

This was so easy I won't call it a recipe.  I didn't even make my own pesto, so the whole thing was ready for the table in 20 minutes.  I used tilapia, because I like it and it was on sale at the market.  Use whatever fish you like.

I'm also happy to report that my little guy liked it, especially the pieces with pesto breadcrumbs, so if I have any readers who cook for little people, I'd recommend giving it a try.  Also, sorry about using the word moist later on.   

One more thing!  If you read via Google reader, word on the street is that it's going away.  I've switched my blog reader to Bloglovin, and it's working out well.

Baked Lemon and Pesto Tilapia

1 lb. tilapia fillets
1/2-1 lemon, sliced
1/4-1/2 cup panko breadcrumbs
2-4 Tablespoons pesto
Olive oil

Preheat oven to 400 degrees.
Arrange tilapia in a single layer in a baking dish.
Drizzle with olive oil and turn to coat all sides.
In a small bowl, mix together breadcrumbs and pesto.  Add enough olive oil to keep it moist. 
Top fish with breadcrumb mixture, and arrange lemon slices over the top.
Cover with foil and bake for about 10-15 minutes, until it flakes with a fork. 


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