Pesto Stuffed Tilapia

Ready for the oven

What a meal it was last night! I never practice my menu before subjecting my friends to my experiments, nor do I do a lot of tasting as I cook. I feel that if you use good ingredients, you can’t go that wrong! Fortunately, my worst outcomes are always palatable, if not just right. This dish is a winner and versatile enough to use on other kinds of fish. With tilapia being a reasonably-priced and sustainable variety however, this recipe is sure to make every fish eater and host happy. This recipe serves 6.

6 pieces of tilapia fillets, cut down the center

6 scallion stalks, blanched

Pesto (use my recipe in the last post, but halve the olive oil to 1/4 cup for a pastier consistency)

Method: Lightly oil the bottom of a baking dish. Place the scallion pieces horizontally under each fillet Put the wider halves of the fillets in the baking dish Spread  a 1.5 inch “strip” of pesto down the center lengthwise. Top with the narrower half of the fillet. “Tie” the scallion around the bundles. If they are a bit short or too brittle, use a toothpick to hold the scallion tie through cooking and remove prior to serving. Sprinkle with paprika for color.

Bake at 350 degrees for 20 minutes. Serve with roasted tomatoes and a grain.