Let me start off by saying this is one of the best meals I’ve had in a while, and that says a lot since the recent things on my blog are all good. Best part is that this is a healthy meal! I used quinoa to serve the fish on and it was fantastic. Quinoa is considered superfood, it’s one of the best things you can eat right now. If you haven’t had it yet, go haul your butt to the store and get some. It’s similar to couscous, only not so dry. Anyway, this was full of flavor and so moist. My husband LOVED it, I’m sure we’ll be making it again very soon! Maybe even Friday! We served ours with roasted brussels sprouts.
Pesto Tilapia with Quinoa
Source: Elly Says Opa!
4 tilapia fillets, rinsed and patted dry
2 handfuls cherry tomatoes, washed
4 cloves garlic, smashed
2 tbsp olive oil
salt and pepper
2 tbsp Pesto, I used the Classico store-bought
1 cup quinoa, rinse if you didn’t buy the no rinse kind
1 can low sodium chicken broth
Preheat oven to 425.
Spray a small casserole (just big enough for the fish to lay in) with nonstick cooking spray. Add the tomatoes and garlic and drizzle with olive oil, season with salt and pepper. Toss to coat. Roast for 10 minutes.
While that’s roasting, prepare your quinoa. In a small pot, combine your chicken broth and cup of quinoa. Add a little lemon zest, just a touch. Heat to a slow boil, then reduce heat to a simmer and cover. Cook about 10-15 minutes, or till all of the liquid has been absorbed.
Season the tilapia LIGHTLY on each side. Cut the lemon in half and squeeze the juice into the pesto and stir to combine. Cut the lemon again into fourths and place among the tomatoes and garlic (pretty much so each piece of fish sits on a lemon and the tomatoes). Place the tilapia on top of the lemons and tomatoes and coat each piece generously with the pesto. Bake 10 minutes or until fish is cooked through and flaky. Serve on top of the quinoa topped with the tomatoes.