Ingredients
2 fresh lemons
1 cup fresh basil leaves, packed
½ cup fresh parsley
¼ cup grated parmesan cheese
¼ cup pine nuts
1 garlic clove
â…“ cup + 2 tablespoons olive oil
Salt & pepper, to taste
2 filets of Marine Harvest Tilapia
2 pints red cherry tomatoes
Tools Needed
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Preparation
Preheat oven to 400℉. Lightly grease a 13x9 baking dish and set aside.
Thinly slice one lemon and set the slices aside. Zest the second lemon then squeeze and reserve 3 tablespoons of lemon juice.
Add basil, parsley, parmesan cheese, pine nuts, and garlic to a food processor. Pulse until finely chopped.
Add lemon zest and 2 tablespoons lemon juice. Pulse again. Switch to low speed and slowly pour â…“ cup olive oil into the food processor until smooth.
Taste, then add additional 1 tablespoon lemon juice (if needed), salt, and pepper. Mix again until well-combined.
Place the tilapia filets into a cutting board and slice in half. Season each side with salt and pepper then put the fish into the baking dish.Â
Generously spoon the pesto over each filet and spread evenly. Top with two or three lemon slices.
Add the cherry tomatoes to a mixing bowl. Mix with remaining olive oil and season with salt and pepper. Arrange the tomatoes around the tilapia filets.
Bake the fish in the oven for 20-30 minutes, or until the fish is cooked through and the tomatoes are blistered. Allow to cool in the pan for a few minutes. Best served with orzo and asparagus. Enjoy!
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