Baked Tilapia & Zoodles With Roasted Tomato Pesto


It's recipe time yet again!
After coming home from a long day at work, I don't want to spend hours or even an hour in the kitchen. I had a craving for zucchini noodles because they are just that delicious--and healthy! I don't think I want regular pasta again. I loved the texture of the "zoodles" with the creaminess of the pesto. I prepped my fish with various herbs and ready-made seasonings and threw it right in the oven. This meal was so quick and easy and the best part was that it only took about 30 minutes. See the recipe below.


Baked Tilapia & "Zoodles" with Roasted Tomato Pesto 
(semi-homemade)
Yields: 4 Servings 
Prep time: 5-10 min. for zoodles & 5 min for Tilapia 
Cook time: 30 min. 


Baked Tilapia

Ingredients:
  • 2 Tilapia Filets (you can use frozen or fresh fish, but fresh tastes the best!)
  • Various seasonings (I used Old Bay, Cavendar's Greek Seasoning, Parsley, Zenon's Seasoning)
Preparation: 
Set oven to 350 degrees. 
Line a baking sheet or pan with aluminum foil
Spray foil with a non-stick baking spray. Y'all know I love me some Baker's Joy baking spray! Talk about NON-STICK!
Season fish with all seasonings on both sides. Use a gentle hand, we don't want the fish too salty.
Place fish in baking pan and set on the bottom rack in the oven.
Bake for 25 minutes. Fish should be tender and moist. Try not to dry your fish out!

Zoodles with Roasted Tomato Pesto
Ingredients: 

  • 4 Medium Zucchini
  • A Veggetti 
  • 1 Jar of Classico Roasted Tomato Pesto
  • 1 Tbsp of Olive Oil 

Preparation:
Use the Veggetti to prepare the "zoodles". Set aside
In a non-stick pan, add olive oil and zucchini.  
Saute' for about 5 minutes on high heat. 
Add Classico Tomato Pesto and stir, serve.
Top with parmesan cheese!




This meal was soooooooo good! I paired this with Strawberry Fields wine for a little sweetness. Be sure to +1 & SHARE if you like this recipe! 

Smooches!

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