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Tilapia With Spinach Pecan Pesto

User Rating 4.5 Star Rating (4 Reviews)


Baked Tilapia With Spinach Pesto

Baked Tilapia With Spinach Pesto

Diana Rattray
Easy spinach pesto tops tilapia slices. Serve this easy baked tilapia with hot cooked rice or pasta.


  • Pesto:
  • 3 cups baby spinach leaves, packed, about 3 ounces
  • 1/4 cup olive oil
  • 1/2 cup pecan halves
  • 1/3 cup fresh shredded Parmesan cheese
  • 2 medium cloves garlic, smashed and minced
  • 1/4 teaspoon salt, or to taste
  • .
  • Tilapia:
  • 2 to 3 cups baby spinach leaves packed
  • 8 tilapia fillets
  • salt and freshly ground black pepper


Lightly butter a 9x13-inch baking dish. Heat oven to 400°.

In a food processor, pulse the 3 cups of spinach leaves, 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.
Serve with hot cooked rice or pasta.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Tilapia Oh-so-good-green-Pesto, Member sequoiapam

everyone loved it. I added a bit more olive oil. Took several stirs and on off with my blender, but easy to do. I cooked it 10min longer, but I cooked 10 fillets. This recipe is a keeper.

2 out of 2 people found this helpful.

See all 4 reviews

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