Baked Tilapia with Arugula and Pecan Pesto

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan.
2. 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.
3. 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.
4. Bake in preheated oven until fish flakes easily, about 20 minutes.