Baked Pesto Lemon Herb Tilapia with Zucchini Medley


Fish is not on the top of my choice of meat, but tilapia is one of the fish I will eat.  I’m a fan of tilapia mainly because it’s not really fishy, but it is buttery, light, and low in calories.  The fish is low in calories, but the pesto and parmesan gives it a palate pleasing bang.  This Baked Pesto Lemon Herb Tilapia recipe goes into the menu rotation when I’m get into the health and diet kicks.

Prep Time: 15 min | Cook Time: 20 min | Serves: 2


  • 1 tilapia filet (10 oz)
  • 1 lemon, sliced
  • 2 zucchini, chopped
  • 1/2  medium onion, diced
  • 1/2  cup of crimini mushroom
  • 1/3 cup of parmesan cheese
  • 2 cloves of garlic, chopped (about 1 tbsp)
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1 tbsp of pesto
  • 1 tbsp of olive oil

Prep the goods

  1. Preheat oven to 350 degree
  2. Pat dry the tilapia and season both side with salt, pepper, garlic powder, and onion powder

The Tilapia

  1. Place a sheet of aluminum foil (enough to tent the filet) on a baking sheet
  2. Place the lemon slices on the aluminum and place the filet directly on top of the lemon
  3. Spread the pesto on the filet and sprinkle the parmesan cheese on top
  4. Close the aluminum foil so it looks like a little pouch/tent
  5. Place the filet in the oven and let it bake for 20 mins

Zucchini Medley

  1. In a medium size pan, heat up with olive oil over medium-high heat
  2. Add onion and garlic
  3. Brown the onion and add the zucchini and crimini mushroom
  4. Season with salt and pepper
  5. Cook until zucchini is slightly soft (approximately 5-7 mins), stir occasionally

Categories: Cook Book, Fish

Tags: ,

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