Baked Pesto Tilapia

The good thing about tilapia is, when I ask people if they like it, they say, "yeah! it's bland." The bad thing about tilapia is, when I ask people if they like it, they say the same thing: "no. it's bland!" So, at least we know what to work with when it comes time to preparing this mild, white fish for dinner.

We rotate tilapia into our dinner a few times a month, which I guess other folks are doing, too - the fish has risen to the top as a seafood staple on American dinner tables. Probably because it's inexpensive and easy to find in grocery stores.

There are a million ways to make baked tilapia, but this Baked Pesto Tilapia is foolproof, delicious, and will convert any non-seafood eater to a full-fledged pescatarian. Try it and let me know how it goes!

Baked Pesto Tilapia

• 2 tilapia filets 
• 4 tablespoons prepared pesto
• 2 tablespoons Parmesan cheese
• 1/2 cup quartered cherry or grape tomatoes
• Salt and pepper
• Basil and lemon slices for garnish

1. Heat the oven to 375 degrees. Line a baking dish with aluminum foil and lightly grease olive oil or cooking spray.

2. Place the fish in the dish and sprinkle with salt and pepper.

3. Spread or drizzle the pesto evenly over each filet of fish. Top each filet with 1 tablespoon Parmesan cheese.

4. Bake for 12-15 minutes, or until fish easily flakes with a fork and is opaque. 

5. Top with basil leaf for garnish, quartered cherry tomatoes, and another sprinkle of cheese. Serve over rice or garlic quinoa.