First, I know what you’re thinking. Cheese on fish?!? Are you crazy?? And believe me, I thought the same thing too when I came across this recipe. But, I pinned it anyway. A few weeks later, after much debate, I decided to give it a try. I figured it could go one of two ways:
1.) I really hated it.
2.) I actually liked it.
Luckily, the latter happened! For whatever reason, the combination of the pesto and Parmesan really worked with the tilapia. The fresh tomatoes on top really brightened the dish up too. I will actually make this cheese-covered fish again!
Start by preheating your broiler to low…
- Season some tilapia filets with s&p.
- Sprinkle some grated Parmesan cheese on top of each filet.
- Line a baking sheet with foil and coat it with nonstick cooking spray.
- Transfer the tilapia filets onto the foil.
- Place the baking sheet under your broiler.
- Broil for about 10 minutes, until the fish is cooked through and the cheese is golden brown.
- While the tilapia cooks, chop up some plum tomatoes.
- Top the cooked tilapia with some pesto.
- Place some tomatoes on top of each filet.
- Place back under the broiler for a minute or two, just to warm the tomatoes up slightly.
Serve immediately with a yummy vegetable. Enjoy!
P.S. – Feel free to add a little more Parmesan!
Two Years Ago: Spanish Beef and Rice
Parmesan Pesto Tilapia with Tomatoes (serves 4)
- 4 tilapia filets
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
- nonstick cooking spray
- ¼ cup pesto
- 4 plum tomatoes, chopped
- Preheat your broiler to low.
- Season the tilapia with the salt and pepper.
- Sprinkle the Parmesan cheese onto each filet.
- Line a baking sheet with tin foil.
- Spray the tin foil with nonstick cooking spray.
- Put the tilapia onto the foil.
- Place the tilapia under the broiler for about 10 minutes, until the the fish is cooked through and the cheese is golden brown.
- Top the tilapia with the pesto and tomatoes.
- Place back into the broiler for 1-2 minutes, just to warm the tomatoes.