During the summer I often enjoy nice simple meals that focus on some of the amazing fresh ingredients that are available. These recipes may not be complex or glamorous but the perfectly ripe fresh ingredients make these meals magical none the less. Some of my favourite ingredients include field ripened tomatoes and basil and I never tire of using them together in tasty new dishes. A while ago I shared a version of this recipe for pesto tilapia with roasted tomatoes which I enjoy when good tomatoes are not available but by far my favourite version is this one using summer ripped tomatoes! The recipe is super quick and easy where you simply sprinkle some parmesan onto the tilapia, broil, then top with basil pesto and diced tomatoes and enjoy! This is one truly amazing way to enjoy some of summers finest!
Although you could use store bought, homemade basil pesto is so much better and well worth making for dishes like this one. One great thing about homemade pesto is that it freezes well so make a lot this summer and freeze it in an ice cube tray before placing in a freezer bag for convenient single serve portions that will get you through the long cold winter.
I like to toss the diced tomatoes in a touch of balsamic vinegar to help bring out even more of their flavour.
Parmesan Crusted Pesto Tilapia Bruschetta
A delightfully light and simple tilapia fillet topped with melted parmesan, fresh basil pesto and diced tomatoes.
- 4 (6 ounce) tilapia fillets
- salt and pepper to taste
- 1/2 cup parmigiano-reggiano (parmesan), grated
- 2 cups tomato, diced
- 1 teaspoon balsamic vinegar (optional)
- 1/4 cup basil pesto
- Season the fillets with salt and pepper, sprinkle on the parmesan and broil until the parmesan is golden brown and the fish is no longer translucent, about 10-12 minutes.
- Meanwhile, toss the tomato in the balsamic vinegar, salt and pepper and let sit while the fish cooks.
- Serve the fish topped with pesto and diced tomatoes.
Parmesan Crusted Pesto Tilapia with Roasted Tomatoes
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Caprese Chicken Pesto Pasta
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