Recipe by: Sweety Kiran


Serves: 4


  • 24 oz tilapia fillets (four 6 oz pieces of fish)
  • 4 Tbsp pesto sauce (I used Classico Original Basil Pesto)
  • 3 Tbsp Italian seasoned breadcrumbs (I used whole wheat by 4C)
  • 2 Tbsp parmesan cheese, grated
  • ground black pepper


  • Preheat oven to 375 F degrees.
  • Cover a baking sheet with foil and coat with non-stick cooking spray.
  • Place fish fillets on baking sheet and sprinkle with black pepper. No salt is needed as pesto and parmesan cheese are both pretty salty.
  • In a small bowl, combine pesto, breadcrumbs, and parmesan cheese (hands or a fork will do).
  • Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish.
  • Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes.
  • If the middle of the fillet flakes with a fork and is completely opaque, it’s time to dig in!

Download PDF here: Pesto Crusted Tilapia – Sweety Kiran