This recipe elevates the classic tilapia pesto dish by adding a crispy herb crust and a creamy pesto sauce, making it a delightful and flavorful meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy crust.
In a small bowl, mix the pesto and mayonnaise until well combined.
Use a whisk for a smoother mixture.
In another bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and black pepper.
Mix thoroughly to evenly distribute the seasonings.
Place the tilapia fillets on a foil-lined baking tray.
Pat the fillets dry with a paper towel for better crust adhesion.
Spread the pesto cream evenly over the top of each fillet.
Use a spoon to spread the mixture for even coverage.
Sprinkle the crust mixture over the pesto cream, pressing gently to adhere.
Press the crust gently to ensure it sticks well.
Bake the fillets in the preheated oven for 20 minutes, or until the fish is cooked through and the crust is golden brown.
Check the fish for doneness by flaking with a fork; it should be opaque.
Serve the tilapia fillets hot, garnished with fresh basil or parsley if desired.
Pair with a side of roasted vegetables or a fresh salad for a complete meal.
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