Rating: 4.2 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Having lived in the culinary paradise known as Vietnam for a few years has inspired me to experiment with a variety of Asian fusion dishes; this is one of my favorites. Most of these ingredients are abundant in the US as well as in Vietnam. This unique pesto gives the Tilapia a tantalizing flavor. Hope you enjoy!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.

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  • 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.

Nutrition Facts

490 calories; protein 51g; carbohydrates 3.7g; fat 29.7g; cholesterol 88.9mg; sodium 281.8mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
04/01/2008
Well this helped me learn that bf does indeed like tilapia! LOL. I had a hard time finding arugula which surprised me. After all that I'm not sure if it was just bad quality arugula or if I just can't tell the difference bc it just tasted like spinach to me. I had probably 2 cups total but that was plenty to cover 4 small filets. I used the food processor bc I don't have a blender. Bf said it was "weird but good" so we can make it again. Thanks for the recipe and the idea--I think basil or sundried tomato pesto would be awesome on tilapia. Read More
(11)

Most helpful critical review

Rating: 3 stars
03/22/2010
20 minutes to bake a tilapia fillet is waaaay too long. Your fish will be overcooked. I recommend about 8 to 10 minutes in a pre-heated oven. Read More
(13)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/22/2010
20 minutes to bake a tilapia fillet is waaaay too long. Your fish will be overcooked. I recommend about 8 to 10 minutes in a pre-heated oven. Read More
(13)
Rating: 4 stars
03/31/2008
Well this helped me learn that bf does indeed like tilapia! LOL. I had a hard time finding arugula which surprised me. After all that I'm not sure if it was just bad quality arugula or if I just can't tell the difference bc it just tasted like spinach to me. I had probably 2 cups total but that was plenty to cover 4 small filets. I used the food processor bc I don't have a blender. Bf said it was "weird but good" so we can make it again. Thanks for the recipe and the idea--I think basil or sundried tomato pesto would be awesome on tilapia. Read More
(11)
Rating: 5 stars
01/19/2011
Delicious! I used 1/2 arugula and 1/2 baby spinach. So healthy and really yummy! Read More
(10)
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Rating: 5 stars
12/29/2009
Great Recipe. I used baby spinach instead of argula and it turned out awesome. Read More
(8)
Rating: 5 stars
02/11/2011
Served this to my in-laws who don't eat fish very often and they loved it. My husband gave it an "A" rating The pesto part could get a little strong on the garlic but we liked it that way. Read More
(5)
Rating: 3 stars
04/04/2008
This is good but it seems to be missing something. Salt maybe? I was hoping for a little more flavor. The arugula did end up tasting like spinach and it overpowered the other ingredients. Read More
(4)
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Rating: 5 stars
01/02/2013
This was so good it inspired me to try growing arugula in my own garden! Read More
(1)
Rating: 4 stars
04/05/2021
I thought the pesto was delicious, but, the pesto seemed to give the fish an unusual texture. I think I would like this better on a thicker fish like cod or halibut. Read More