Baked Tilapia with Arugula and Pecan Pesto

Directions

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.