Oven Roasted Tilapia With Tomatoes, Pesto and Lemon

Ingredients

  • 9 5/8 ounces
  • 1 ¼ to taste
  • 4 7/8
  • 2 ½ teaspoons
  • 2 ½ teaspoons
  • 2 ½ tablespoons
  • 2 ½ tablespoons
  • + 23 more ingredients
    • 1 ¼
    • 1 ¼
    • 9 5/8 ounces
    • tilapia fillets, I use 4 oz fillets
    • tilapia fillets, I use 4 oz fillets
    • 1 ¼ to taste
    • 5/8 pint
    • 4 7/8
    • 5/8 pint cherry tomatoes or 5/8 pint
    • lemon
    • 5/8 pint cherry tomatoes or 5/8 pint
    • grape tomatoes
    • grape tomatoes
    • grape tomatoes
    • garlic cloves, minced
    • garlic cloves, minced
    • extra virgin olive oil
    • extra virgin olive oil
    • pesto sauce
    • pesto sauce
    • salt and pepper
    • lemon
    • salt and pepper

1 Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes. 2 Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency...

View full recipe at SpringPad

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