Dinner

Talapia with Spinach Garlic Pesto is for Dinner.

Talapia with Spinach Garlic Pesto takes 15 minutes to prepare.

Talapia with Spinach Garlic Pesto takes 20 minutes to cook.

Talapia with Spinach Garlic Pesto makes 6 servings.

The ingredients for Talapia with Spinach Garlic Pesto are:

Pesto:
3 cups baby spinach leaves, packed, about 3 ounces
1/4 cup olive oil
1/2 cup pecan halves
1/3 cup fresh shredded Parmesan cheese
5 medium cloves garlic, smashed and minced
1/4 teaspoon salt, or to taste
.
Tilapia:
3 cups baby spinach leaves packed
8 tilapia fillets (2 pounds)
salt and freshly ground black pepper

Here is how you make Talapia with Spinach Garlic Pesto:

Spray PAM on a 9x13-inch baking dish. Heat oven to 400?.In a food processor, pulse the 3 cups of spinach leaves, 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic, and 1/4 teaspoon salt until the mixture is a fine consistency.Arrange remaining spinach leaves over the bottom of the baking dish. Place a tilapia fillet on the bed of spinach and put about 1 tablespoon of the pesto mixture on the fillet. Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork. Serve with hot cooked rice or pasta.Serves 6Number of Servings: 6Recipe submitted by SparkPeople user SUSYSULLIVAN.

The nutritional information for Talapia with Spinach Garlic Pesto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 264.9

• Total Fat: 14.4 g
• Cholesterol: 77.9 mg
• Sodium: 187.0 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 1.0 g
• Protein: 31.1 g