December 6, 2010

Tilapia with Walnut Pesto

You might be thinking that all I do is bake sugary things. This is not true. Last week I made fish. It had no sugar. It did bake in an oven though.

White fish officially has no flavor, so that's why you allow a crisp mixture of nuts and garlic and lemon to bring it to life. It cooks in white wine, too, which gives you an excuse to drink wine while you cook and eat.
The recipe came from a German cooking demonstration, but I don't know what makes it German. It was the "bonus" recipe that didn't come with a recipe card. Maybe I was too busy writing down the steps to hear any explanation.

Tilapia with Walnut Pesto
1 clove garlic
2/3 cup walnuts
1/3 cup parsley, packed
Zest of 1 lemon
4 tilapia fillets
1 cup dry Riesling or other white wine

Place garlic in food processor; pulse to chop. Add walnuts, parsley, and lemon zest to food processor; pulse until well blended until coarse and crumbly. Pour Riesling in baking pan; place fish fillets in pan. Sprinkle salt on fish. Bake at 400 degrees 10-15 minutes or until fish is cooked.

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