Baked Tilapia with Kalamata Purée and Cilantro Pesto

Fresh, flavorful, AND cheap!  Now here’s a win, win combo that’ll entertain on the fly without having to dig deep into your wallet.  Ok-I’m frugal! But still I love to indulge in delicious food and this is a  strong contender.

Baked Tilapia with Kalmata Purée and Cilantro Pesto

Serves 2

1/4 cup olive oil plus 1 tablespoon for your baking dish

1 cup cilantro leaves

1/4 cup grated Romano cheese

salt and freshly ground pepper

1/2 cup Kalamata olives, pitted

2 (6 ounce) tilapia fillets

1 tablespoon lemon juice

1/2 cup quartered cherry tomatoes

1/2 cup caramelized onions, (instructions under sliders recipe)

4 lemon slices, cut thin to win

One of the merits of this recipe is that it is just as easily baked as grilled.  But let’s go for baking as it is no fuss no muss and less watching time.

Preheat oven to 375.  Grease a small baking dish with 1 tablespoon of olive oil.

In a Cuisinart add basil leaves, olive oil, and Romano cheese, pulse to combine.  Season to taste with salt and pepper.   You will have extra pesto so reserve some for later use.  Transfer pesto into a small bowl and add the Kalamata olives to the Cuisinart.  Pulse several times (a combination of chunky and smooth is nice to top your fillets).

Squeeze lemon juice over your fillets to freshen, spreading juice to coat all surfaces.  Arrange your fillets in your baking dish and rub all over with cilantro pesto (use about 1 tablespoon per fillet).  Next top with Kalamata purée, cherry tomatoes, caramelized onions, and lemon slices.

Bake on the top rack of your oven for about 25 minutes (until flaky).  Serve with cous cous, a salad, or simply as is for a delicious first course.



One thought on “Baked Tilapia with Kalamata Purée and Cilantro Pesto

  1. Pingback: Easy Tilapia Sliders « Cooking with Aurora

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