16 Reviews

I'd give this TEN stars if I could!!! OMG was it good!! And I'm NOT a fish eater! So that outta tell ya! After reading the directions though, I made it a little easier. I put 3 fillets in a sprayed 13x9 dish, (salted and peppered the fish on both sides, and placed them in the dish.) I squirted lemon juice on them, then topped them generously with pesto. I then decided to top them with grated asiago cheese, a nice amount also. Then I just chopped the tomatoes, tossed them with EVOO, garlic, s & p. And topped them with that. Then sprinkled them with sliced black olives and popped them into the oven. They baked at 425 for 13 minutes and were perfectly done and very juicy! Then garnished them with lemon slices. WAHLAH! :) AWESOME!!!!! Made for the ZWT4

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Wildflour June 14, 2008

Loved the ease and just delicious flavors. Served with Garlic roasted new potatoes then topped with some pesto. YUM.

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adopt a greyhound July 22, 2015

WOW! This was VERY easy, quick and delicious. I served it with herbed rice and a salad. The pesto mixture was yummy! It was a HIT with my husband and son!

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Shelley Ann September 17, 2013

Excellent fish recipe. The pesto was a wonderful addition. I also really loved the roasted tomatoes and garlic. Yummy! I was confused with the directions at one part - I wasn't sure on step 4 if I was putting the lemons/fish onto the same pan as the tomatoes and also roasting the tomatoes another 10 minutes (20 min. total?). That is what I did, and it seemed to work just fine. Thanks for posting! Made for Cookbook Tag game in the Cooking Tag Games forum.

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LifeIsGood November 08, 2012

this was one of the best recipe and very easy to follow - you can never go wrong with these bursting flavors. Only thing I added was to have sides of asparagas and green beans, which I also marinated in bit of pesto, Olive oil, grated garlic... and also put them in the oven while cooking the fish... yummmy... is what every one said...

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jennydoshi October 15, 2012

Very tasty. I also used swai & it turned out well.

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sammond June 28, 2012

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.

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Peprich December 15, 2009

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.

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breezermom January 08, 2009

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!

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veggiechick7 September 28, 2008

Very good. I only used the juice of 1/2 of a lemon. I love lemon juice but I wanted the pesto paste to be thicker so it wouldn’t run off the fish, and I didn't want the lemon to drown out the flavor of the pesto. I made things a little easier for myself by using a broiler pan. I roasted the tomatoes then placed the fish on the top rack and placed it on top of the pan and returned both to the oven. I'm planning on trying this with boneless skinless chicken breast next, thanks for sharing.

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mamadelogan September 26, 2008
Oven Roasted Tilapia With Tomatoes, Pesto and Lemon