10 | 35 | 723 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 20 min | 1 |
2 fillet | Tilapia |
1 tbsp | Extra virgin olive oil |
1 tsp | Sea Salt |
1/2 tsp | Black pepper |
8 medium spear(s) | Asparagus |
1 cup | Basil, fresh (pesto) |
1 clove(s) | Garlic (pesto) |
1 tbsp | Pine nuts, dried (pesto) |
2 tbsp | Extra virgin olive oil (pesto) |
1 tsp | Extra virgin olive oil (pesto) |
1. Preheat the oven to 375°F.
2. Lightly oil a cookie sheet and place the asparagus and tilapia on it.
3. Cover the surface of the fish evenly with the pesto.
Basil Pesto:
4. Bake for 15-20 minutes or until the fish is opaque. Serve with additional pesto if desired.
Meat | 2.5 |
Meat Alternative | 0.2 |
Vegetables | 1.8 |