Easy spinach pesto tops tilapia slices. Serve this quick and easy baked tilapia with hot cooked rice or pasta.
Lightly butter a 9x13-inch baking dish. Heat oven to 400°F.
In a food processor, pulse about half of spinach leaves with 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic, and 1/4 teaspoon salt until the mixture is a fine consistency.
Arrange remaining spinach leaves over the bottom of the baking dish. Place a tilapia fillet on the bed of spinach and put about 1 tablespoon of the pesto mixture on the fillet.
Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.
Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork.
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