Kale Pesto Tilapia

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5 from 3 reviews

Tilapia bakes with kale pesto for an easy, flavorful and healthy fish recipe.


  • 4 cups tightly packed kale leaves, stems removed
  • 3 garlic cloves
  • 2 tbsp pumpkin seeds, lightly toasted
  • generous pinch red pepper flakes
  • salt and pepper to taste
  • ½ cup grated parmesan cheese
  • ⅔ cup extra virgin olive oil
  • 3 tilapia filets


  1. Preheat oven to 425 degrees.
  2. Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Next add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
  3. Rinse the tilapia filets and pat dry. Place the tilapia on a baking sheet, and scoop a heaping tablespoon of pesto onto one of the filets. Spread the pesto out to cover the filet, and repeat with the other filets. You will have extra pesto to set aside for another use.
  4. Bake the tilapia for about 18 minutes. That time worked out just right for me but check for doneness around 15 minutes to avoid overcooking. The fish should flake easily and no longer be translucent. Remove from oven when done, and serve with your side dishes of choice, and a white wine. We recommend a Rhone blend.
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