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Toasted Pecan & Garlic
Tilapia
with Roasted Carrots
Serves 4
Roast the carrots first - add the fish fillets to the pan
for the last 10-15 minutes and everything is ready just in
time for dinner!
Ingredients:
For the Roasted Carrots:
1 lb. baby carrots, washed
1 tablespoon olive oil
salt and pepper to taste
For the Tilapia fillets:
1-1/2 lbs. fresh or defrosted Tilapia fillets (cod or
red snapper fillets taste great, too.)
1- 6.5 oz. container of Lazy Chef Toasted Pecan &
Garlic Pesto
2 tablespoons of chopped pecan pieces for garnish
(optional)
Easy
Preparation:
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Preheat the oven to 400 degrees.
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Place the carrots in a medium mixing
bowl. Add the olive oil, salt and pepper and toss to coat.
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Spray a large jellyroll pan (cookie
sheet with sides) with cooking spray and spread the
carrots (in one layer) over half of the pan.
-
Roast the carrots in the oven for
15-20 minutes or until slightly tender.
-
Remove the pan from the oven onto a
heat resistant surface.
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Stir the carrots a bit to turn and
leave on the pan.
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Spread the Tilapia fillets out on the
other half of the pan.
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Spread 1-2 teaspoons of Lazy Chef
Toasted Pecan & Garlic Pesto on top of each fillet.
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Return the pan to the oven and bake
the carrots and the fish for 10-15 minutes more or until
the fillets flake apart when tested with a fork.
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Divide the carrots and the Tilapia
fillets into 4 servings and garnish each fillet with a bit
of the chopped pecan pieces.
Serve with a fresh fruit salad and a
crusty French bread.
For an array of flavors using this
same recipe substitute Lazy Chef Toasted Pecan & Garlic
Pesto for 1 container of Hot Mama’s:
Red Pepper Pesto
Artichoke-Peppercorn Pesto
Traditional Pesto
Toasted Almond and Asiago (use chopped almonds for garnish) |
