Oven Roasted Tilapia With Tomatoes, Pesto and Lemon

Mama's Kitchen (Hope)'s Note:

Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Perfect Basic White Rice or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Riesling. I found this recipe on http://ellysaysopa.com/2008/03/03/fish-for-people-who-dont-like-fish/ Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think! After Breezermom's helpful comment I edited the directions for the pesto and lemon juice so the pesto is not runny. Thanks breezer!

• Total Time: 22 mins
• Prep Time: 2 mins
• Cook Time: 20 mins

Ingredients:

Servings: 5

• ½ pint cherry tomatoes or ½ pint grape tomatoes
• 4 garlic cloves , minced
• 2 teaspoons extra virgin olive oil
• 2 tablespoons pesto sauce
• 1 lemon
• 8 ounces tilapia fillets , I use 4 oz fillets
• salt and pepper

Garnish

• lemon wedge (optional)

Directions:

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.

Reviews

[Peprich]

Very easy. Excellent flavor, especially if you like pesto and lemon. We had swai on hand -- and it worked well. For people who don't like tomatoes, you could leave them out as they don't affect the flavor of the fish, but are a nice complement for those who do. As others recommended, we only used 1/2 the lemon juice.

[breezermom]

This was delicious! I kept taking a bite with the tomatoes and a bite without, and just couldn't decide which I prefered! I will cut the amount of lemon juice mixed with the pesto next time...it wouldn't stick to the fish because it was so runny. But then again, my lemon was large, so maybe that was it. I will try this with other types of fish! Thanks so much for posting this wonderful recipe! Made for Healthy Choices tag 2008.

[veggiechick7]

I was very impressed by this recipe! The lemon juice added to the pesto gave the fish a wonderful flavor. I love the tip of using the lemon wedges to prop the fish up out of the juices! I added zucchini to the tomatoes since they are in season and it worked great. Thank you for this simple and deliciuos recipe!