Baked Tilapia With Arugula And Pecan Pesto

• 3 cups young arugula leaves, rinsed and dried
• 2 cloves garlic, minced
• 1/2 cup chopped pecans
• 1/4 cup extra virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/2 teaspoon ground black pepper
• 1 dash fresh lemon juice
• sea salt to taste
• 1/2 cup young arugula leaves, rinsed and dried
• 4 (8 ounce) fillets tilapia
• 1 tablespoon grated Parmigiano-Reggiano cheese

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
2. Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
3. Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
4. Bake in preheated oven until fish flakes easily, about 20 minutes.

young arugula, garlic, pecans, extra virgin olive oil, cheese, ground black pepper, lemon juice, salt, young arugula, tilapia, cheese

Taken from www.allrecipes.com/recipe/150212/baked-tilapia-with-arugula-and-pecan-pesto/ (may not work)