Viral Dish! Baked Tilapia with Arugula and Pecan Pesto :: Best Dishes

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Baked Tilapia with Arugula and Pecan Pesto

"Having lived inside the culinary paradise referred to as Vietnam for some years has inspired me to test with a number of Asian fusion dishes; that is one in every of my favorites. Most of those components are abundant within the US as well as in Vietnam. This specific pesto gives the Tilapia a tantalizing flavor. Hope you enjoy!"

Ingredients :

three cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
half of cup chopped pecans
1/four cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
half of teaspoon floor black pepper
1 dash clean lemon juice
sea salt to taste
half cup younger arugula leaves, rinsed and dried
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Preheat oven to four hundred ranges F (two hundred stages C). Lightly grease a 9x13 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 half of cup arugula at the organized baking pan. Place the tilapia fillets at 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 without difficulty, approximately 20 minutes.

Notes :

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