KIM DAVIS: I don't know about you, but after the indulgences of the holiday season I'm ready for simple, yet healthier meals. Eons ago when my granddaughters were very young, we'd have family meals together with their mom at least twice a week (their dad traveled all the time for business). It was a good opportunity to introduce the girls to something other than fast food or convenience products like mac & cheese, which seems to be a staple when both parents work long, full-time hours on top of commuting. Don't misunderstand me, there's nothing with either types of food in moderation. But since I had the time and the inclination, I tried to make meals that they wouldn't normally get. Enter fish. It's easy to prepare, it's quick to cook, and easy for young palates to become accustomed to if you choose mild fish, such as tilapia. Although we were lucky that they both loved salmon from the start too, and I often received requests to cook the "pink" fish for dinner. Starting out I didn't use the pesto sauce base called for in this tilapia recipe, but as the girls grew older and their tastes more sophisticated, I added it. Everyone agrees that the "original" and the pesto-flavored fish is a keeper and I'm happy to serve often!
Be sure to scroll down to the bottom of the page for a giveaway to celebrate the new year!
Baked Parmesan Pesto Tilapia
Ingredients
4 tilapia fillets (or other mild white fish) 2 tablespoons pesto sauce 1/2 cup panko bread crumbs 2 tablespoons grated parmesan cheese 2 tablespoons mayonnaise 1/2 teaspoon dried Italian herb seasoning 1/8 teaspoon salt 1/8 teaspoon garlic powder
Instructions
Preheat
the oven to 400 degrees (F).
Line
a broiler safe pan or baking sheet with parchment paper.
Pat
the fish fillets dry and place on the prepared pan. Brush the pesto sauce over
the fillets.
Combine the panko crumbs, parmesan cheese, mayonnaise, Italian herb seasoning, salt, and garlic powder together.
Divide evenly over the fish fillets, and press the crumbs to adhere.
Bake on the middle rack for 10 minutes, or until the fish begins to flake when tested with a fork.
Turn
the oven to the broil setting.
Move
the pan to the top rack and broil for 1 to 2 minutes until the crust is golden
brown, rotating pan as necessary. Keep a close watch so that the crust doesn’t
burn.
Remove
from oven and serve with your favorite rice and a vegetable side.
💕 Click here for a free printable PDF of the recipe!💕
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To celebrate the New Year, I'm giving away an ebook copy of Essentials of Murder, open to US residents only.
Readers, do you have favorite dishes that you make after the start of the new year?
Comment below and include your email (yourname at yourserver dot com) for a chance to win Essentials of Murder. (Contest ends 11:59pm on Wednesday, January 14, 2026.)
Pork & Kielbasa and Mashed Potatoes and Sauerkraut are dishes I have after first of the year
ReplyDeletedon.stewart@zoominternet.net
I have been making chicken noodle soup and beef and vegetable soup. Thank you for the recipe. Deborah deborahortega229@yahoo.com
ReplyDeleteThank you for the Baked Parmesan Pesto Tilapia recipe! We love fish of any kind fixes just about any way.
ReplyDeleteAfter the first of the year, I made sure the trip to the grocery store including picking up lots of salad ingredients. After all the rich and calorie laden food, we were something lighter yet tasty. One of my favorited meals so far this year has been a chef salad using some red salmon (canned, drained and stripped of bones and skin) as the chunks of meat in it. With a bit of cheese and boiled egg, it makes for a high protein meal, but near the calories as some of the holiday fair. As will all things it's moderation - such as amount of proteins and salad dressing (I use sugar free).
Loved your book and highly recommend it to everyone! Leaving the chance to win to those that haven't read it yet.
2clowns at arkansas dot net
YUM! Thank you for this recipe - I am always looking for new ways to prepare tilapia. I didn't like the "pink" fish until we went an a cruise to Alaska and had it on the ship several times. I really learned to appreciate it then. Like you, I look for "lighter, healthier" meals post-holidays. Usually a chicken or fish based recipe - or even meatless.
ReplyDeletemadamhawk at gmail dot com
This sounds delicious and easy, thanks!! This tends to be soup season big time around here. I make lots of vegetable based soups, we eat them that day for dinner, then maybe a couple of lunches and I put a jar or two in the freezer for later. Butternut squash, Tuscan vegetable, mushroom are particular favorites.
ReplyDeleteWhat a fabulous and easy recipe, dear Kim! We eat a lot of fish, and haven't had tilapia in quite a while. We've been making Tuna dishes since we have so many pieces in the freezer, a gift from one of my book club members who shares the bounty from her fishing escapades. This easy recipe is surely going to be a keeper in this house too! Thank you for the recipe, and for your wonderful mysyery books. I have all of them, so I know the lucky winner of your giveaway will truly enjoy reading ESSENTAILS OF MURDER! JOY! Luis at ole dot travel
ReplyDeleteI love to make chicken noodle casserole. nlap3414@gmail.com
ReplyDeleteSome version of this is a regular at our house!
ReplyDeleteKim, this looks so good! Perfect for the kids but still fancy enough for grown-ups.
ReplyDeleteLOVE THIS OPPORTUNITY ALMOST AS MUCH AS A WARM DISH OF THIS RECIPE TTODDRUM@AOL.COM
ReplyDeleteI love food themed cozy mysteries. pmr3956 (at) gmail (dot) com
ReplyDeleteLasagna is my go to for the New year.
ReplyDeletenothing special - keep it easy fruitcrmble AT comcast DOT net
ReplyDelete