Baked Tilapia with Arugula and Pecan Pesto

Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4

3 cups arugula leaves, rinsed and dried

2 cloves garlic, minced

1/2 cup chopped pecans

1/4 cup extra virgin olive oil

1/4 cup plus 2 tablespoon grated Parmigiano-Reggiano cheese

1/2 teaspoon ground black pepper and salt, to taste

4 (6.0 ounce) fillets tilapia

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.

Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 cup Parmigiano-Reggiano cheese, black pepper and salt in a blender or food processor and blend until it reaches the consistency of a pesto sauce.

Place the tilapia fillets in prepared pan. Spread the pesto generously on top of fillets. Sprinkle each fillet with 1/2 tablespoon of remaining Parmigiano-Reggiano cheese.

Bake in preheated oven until fish flakes easily, about 20 minutes.