You probably guessed this already but the best part of all this is that the Parmesan gets a little crispy-crunch to it because it broils so beautifully. Pair that with the delicately flaky white fish and the fresh tang of the tomatoes, and then the thick and smooth basil sauciness of the pesto… ohhhyeah. I have a thing for texture. And cheese.
PARMESAN PESTO TILAPIA
Prep time:
Cook time:
Total time:
Serves: 4
Recipe Modified from: pinchofyum
Ingredients
- 4 6-ounce tilapia filets
- ¼ cup basil pesto
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh chopped tomatoes
- salt, pepper, lemon juice, melted butter
Instructions
- Preheat the broiler. Pat the tilapia dry with a paper towel. Place on a baking sheet lined with foil. Coat the foil with cooking spray or olive oil to prevent sticking.
- Sprinkle each fish filets with 2 tablespoons of Parmesan cheese. Broil for 10-11 minutes or until the fish is no longer translucent and the cheese is browned on the top.
- Top each filet with fresh tomatoes and a tablespoon of pesto. If you have extra Parmesan, add just a tiny bit over the top of the fish, tomatoes, and pesto - it can look really pretty. 🙂
Photo Credit: pinchofyum