Ingredients
3cupsyoung arugula leaves,rinsed, dried, plus an additional ½ cup
2clovesgarlic,minced
½cuppecans,chopped
¼cupextra-virgin olive oil
¼cupParmigiano-Reggiano cheese,(parmesan) grated, plus an additional 1 tbsp
½tspground black pepper
1dashfresh lemon juice
sea salt,to taste
8oztilapia,(4 fillets)
Preparation
Preheat the oven to 400 degrees F. Lightly grease a 9×13-inch inch baking pan.
Combine the 3 cups of arugula, garlic, pecans, olive oil, ¼ cup of Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
Spread the ½ cup of arugula on the prepared baking pan. Place the tilapia fillets on the arugula.
Spread the remaining pesto generously on top of the fillets. Sprinkle 1 tablespoon of Parmigiano-Reggiano cheese on the pesto.
Bake in the preheated oven for about 20 minutes until the fish flakes easily.
