Tilapia has no flavor. None, right? But I love its simplicity, its silky texture. It needs a good partner, something that really carries its weight, but doesn't smother the tilapia. Remember this pesto? I know, I love that picture. I still have a crush on the pesto - I love tossing it with pasta. I changed things up this week and added arugula to the spinach and asparagus and it had even more of an attractive flavor. I baked some tilapia with the leftover pesto and it came out really well. Simple, delicious and healthy. Make this pesto, toss it with pasta the first day and bake it with some fish the next (I baked four fillets).
Pesto
1/2 lb thin spaghetti or linguini
1 lb green asparagus
handful of baby spinach and asparagus
1/4 cup toasted pine nuts
2 cloves garlic
1/2 cup freshly grated parmesan
juice of half a lemon
salt, pepper, to taste
olive oil (about 1/4 cup)
Wash and trim the asparagus and cut into 1 inch pieces, cutting the tips together. Boil in salted water for a few minutes, strain and reserve some of the cooking water (you'll use a bit for the pesto, and I ended up leaving some in the pot, adding fresh water and then boiling the pasta in the light green water). In food processor, toss in garlic, pine nuts (you can leave a tablespoon aside to toss with pasta), lemon juice, spinach, asparagus, salt, pepper and asparagus, keeping a handful of the tips aside. Pulse until combined, then pour in olive oil while smoothing out mixture. Add 1/4 cup or less of cooking water if the pesto is too thick. Spoon out pesto from food processor and fold in parmesan cheese. Boil pasta, drain nearly all of the water, keeping a tablespoon or so in the pot, fold in desired amount of pesto, toss in pine nuts and asparagus tips, serve with freshly grated parmesan. For tilapia - preheat oven to 350. Place tilapia fillets on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and spoon a generous amount of pesto over each one. Top with a pad of butter. Bake for 12-14 minutes.
ليست هناك تعليقات:
إرسال تعليق