Recipe: Parmesan-Pesto Crusted Fish

My husband turned 30 this year, and it was his golden birthday. Since we were expecting our second child to arrive right around his birthday we went out for an early birthday dinner. I then asked him what he wanted on the night of his actual birthday... knowing he would choose fish I had already picked a recipe.

I don't really like fish except for fresh caught walleye, shrimp and lobster. But I wanted to give it a go. This also means I have never bought or made fish in my 27 years of life. This was AWESOME I was 100% successful!

I set the bar pretty high for my next fish experience which will be sooner then later. I went with tilapa as I have read that this is very mild flavors. I didn’t have any of the fishy taste and our 2 year old gobbled it right up. So win win in my book!

Pesto-Parmesan Crusted Tilapa (From: Pink Parsley, Originally Adapted From: Curisine at Home, Cuisine Light)

    1/2 cup panko bread crumbs
    1/4 cup grated Parmesan cheese
    salt and pepper
    1 Tbs lemon zest
    8 tsp basil pesto, divided
    3 tilapa fillets
    cooking spray

Preheat the oven to 425 degrees and line a baking sheet with foil.  Spray the foil with nonstick cooking spray.

Meanwhile, combine the panko, Parmesan, and salt and pepper to taste in a small bowl.  Stir the lemon zest into the basil.

Arrange the halibut in a single layer on the baking sheet and pat dry with a paper towel.  Season with salt and pepper, and spread 2 teaspoons of basil over each piece of fish.  Press the parmesan-panko mixture over the pesto.  Spray with nonstick cooking spray.

Cook until the top is turning golden-brown and the fish flakes easily with a fork, about 15 minutes.