Category: Main Dish
Special Equipment: Hand Blender or Standing Blender
Time: 45 minutes
Serving: 2 (just multiply servings for more)
2 Tilapia Fillets
12 Cherry Tomatoes (mixed colors works great)
4 Garlic cloves minced (divided)
1 Lemon (zest & juice)
Sea Salt & Freshly Ground Pepper to taste
1 Cup Packed Fresh Basil Leaves
¼ Cup + 1 Tbsp Extra Virgin Olive Oil
Preheat oven to 425°.
Season Fish with sea salt and ground pepper, put on a baking sheet covered with foil and sprayed with cooking spray, set aside.
In a small bowl, combine cherry tomatoes, 2 garlic cloves and 1 Tbsp Olive Oil, toss making sure tomatoes are coated well. Place on a baking sheet, and cook in oven for 10 minutes. Tomatoes may burst and that is normal. Remove from oven and set aside.
While tomatoes are roasting prepare the pesto. Using a blender (hand blender works great), mix ¼ cup olive oil, 2 cloves of garlic, basil, lemon juice & zest. Salt/Pepper to taste.
Maintain oven temperature at 425°.
Spread the pesto onto the fish. Bake until white and flaky, about 15 minutes. Put on serving plate, cover with roasted tomatoes and serve.