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Baked Tilapia with Arugula and Pecan Pesto

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Baked Tilapia with Arugula and Pecan Pesto

Directions

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Ingredients :

  • 3 cups young arugula leaves
  • rinsed and dried
  • 2 cloves garlic
  • minced
  • ½ cup chopped pecans
  • ¼ cup extra virgin olive oil
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ½ teaspoon ground black pepper
  • 1 dash fresh lemon juice
  • sea salt to taste
  • ½ cup young arugula leaves
  • rinsed and dried
  • 4 (8 ounce) fillets tilapia
  • 1 tablespoon grated Parmigiano-Reggiano cheese
  • Methods :

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 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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