By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
323 cal · 45 min
Parmesan Pesto Tilapia
Recipe GLPR5b422f6ce88f59
Delicate tilapia fillets topped with basil pesto, melted Parmesan cheese, and fresh tomatoes, broiled until golden and flaky. A light, elegant seafood dish that comes together quickly.
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Ingredients
4 tilapia fillets, 6 ounces each
½ cup Freshly grated Parmesan cheese
¼ cup Basil pesto
1 cup Fresh tomatoes, chopped
Melted butter
Salt
Black pepper
Fresh lemon juice
Cooking spray or olive oil for the baking sheet
Directions
Preheat your broiler on high. Pat the tilapia fillets dry with paper towels to remove excess moisture.
Line a baking sheet with aluminum foil and lightly coat it with cooking spray or olive oil to prevent sticking.
Arrange the tilapia fillets on the prepared baking sheet. Lightly brush with melted butter and season with salt, pepper, and a squeeze of lemon juice.
Sprinkle 2 tablespoons of grated Parmesan cheese evenly over each tilapia fillet.
Place the baking sheet under the broiler and cook for 10-11 minutes. The fish is done when it is opaque throughout and flakes easily with a fork, and the Parmesan topping is golden brown.
Remove from the broiler and immediately top each fillet with 1 tablespoon of basil pesto and ¼ cup of fresh chopped tomatoes.
If desired, garnish each fillet with a small pinch of additional Parmesan cheese for added richness and visual appeal.
Serve immediately while the fish is still hot and the flavors are fresh.
Comments
Tilapia is consistently available at all Charlotte chains, and pesto, parmesan, lemon, and tomato pose no sourcing problem—this is an easy shop at Harris Teeter, Food Lion, or Walmart. The real prep time is closer to 25 minutes once you account for the stated time including resting; cost per serving lands around $3–3.50 depending on pesto source, driven primarily by the fish itself. This is a weeknight workhorse: it reheats adequately in a low oven, needs no constant attention, and satisfies a family of four. Budget the caveat that jarred pesto is gentler on weeknight timing than fresh basil pesto, which requires more hands-on work than the title suggests.
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