Ingredients
Scale
- 4 tilapia filets, or other firm white fish
- 1/4 cup prepared pesto
- 1 lb linguine, or another long, stringy pasta like spaghetti or fettuccine
- 1/4 cup plus 1 Tbsp olive oil
- 1 medium white onion, diced
- 3 plum tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup shredded Parmesan or Asiago cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F
- Fill a large pot with water and season generously with salt. Bring to a boil.
- Lightly season each fish filet with salt and pepper, then place on a shallow baking pan. Spread the pesto over the top of each filet, about 1 Tbsp each.
- Bake for 10-13 minutes, or until the fish is white and flakes easily with a fork.
- While the fish is baking, boil the pasta al dente according to package directions. Typically 8-10 minutes.
- Place a medium skillet over medium heat and pour in 1 Tbsp of the olive oil.
- Add the onion and tomatoes and sauté, gently, for about 5 minutes, or until the onion is soft and translucent and the tomatoes begin to stew.
- Add the garlic and continue cooking for an additional minute.
- Drain the pasta and return it to the same pot.
- Pour the remaining olive oil over the pasta and toss to combine, then add the tomato, onion and garlic mixture, tossing again to combine.
- Add the Parmesan or Asiago cheese and continue tossing until the cheese has melted with the pasta.
- Plate with the fish and enjoy!
Notes
tools
- sheet pan
- large pot for boiling noodles
- medium skillet
- tongs
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Oven/Stove
- Cuisine: Italian American
