Pesto Tilapia

• 5 5 flounder fillets or 5 cod fish fillets
• salt & pepper, to taste
• 1/2 cup pesto sauce
• 1 (15 ounce) can petite diced tomatoes, drained
• 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Place foil on a cookie sheet. Place fish on the foil and season to taste with salt and pepper.
3. Top with pesto, tomatoes and then cheese (in order).
4. Bake for 12-15 minutes or until fish flakes with fork.
5. *Note: I don't care for pesto except in this recipe. To prevent wasting the rest of the pesto in the jar, I make one recipe for dinner and freeze the ingredients to have another day. Just place each of the ingredients (except salt & pepper) in its own quart-size freezer bag, then place all in a gallon-size freezer bag along with directions and freeze. When ready to make, just thaw completely and follow the above directions to prepare.

flounder, salt, pesto sauce, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/pesto-tilapia-368869 (may not work)