Baked Parmesan Pesto Tilapia #giveaway #recipe Kim Davis

 

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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Cupcake Catering Mysteries * Essentials of Murder

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. For ten years she’s written the Cinnamon, Sugar, and a Little Bit of Murder culinary cozy mystery blog, in which she features reviews of cozy mysteries along with a recipe from the book, and photos of the prepared dish. And now she’s a member of Mystery Lovers’ Kitchen!
Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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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.)