- 3 cups young arugula leaves, rinsed and dried
- 2 cloves garlic, minced
- 1/2 cup chopped pecans
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 teaspoon ground black pepper
- 1 dash fresh lemon juice
- sea salt to taste
- 1/2 cup young arugula leaves, rinsed and dried
- 4 (8 ounce) fillets tilapia
- 1 tablespoon grated Parmigiano-Reggiano cheese
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan.
- Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
- Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
- Bake in preheated oven until fish flakes easily, about 20 minutes.
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