Baked Tilapia with Arugula and Pecan Pesto

Ingredients

• 4 (6 oz) tilapia fillets
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pecans, toasted and chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon juice
• 2 cups arugula

Directions

1. Preheat oven to 375°F.
2. Brush both sides of tilapia with 1 teaspoon of olive oil, and season with salt and pepper.
3. Place fillets on a baking sheet lined with parchment paper and bake in preheated oven for 10-12 minutes, or until cooked through.
4. Meanwhile, in a food processor, combine pecans, garlic, 2 tablespoons olive oil, Parmesan, and lemon juice. Pulse until it forms a paste.
5. To serve, place a bed of arugula on each plate. Top with a cooked fillet and spoon pecan pesto over the top.

Interesting Facts

• Tilapia is a mild, white fish that is low in fat and calories.
• Pecans are a type of tree nut that is native to the southern United States.
• Arugula is a leafy green vegetable with a slightly peppery taste.