Oven Roasted Tilapia With Tomatoes, Pesto And Lemon – a delicious recipe with cherry tomatoes, garlic, extra virgin olive oil, pesto sauce, lemon, tilapia. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
2
Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
3
Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
4
Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
5
Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.
181
kcal
Calories
3
g
Fat
36
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 pint cherry tomatoes or 1/2 pint grape tomatoes, 4 garlic cloves, minced, 2 teaspoons extra virgin olive oil, 2 tablespoons pesto sauce, and more.
Yes, Oven Roasted Tilapia With Tomatoes, Pesto And Lemon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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