- Yields: 4-6
- Preparation: 42 minutes
Ingredients
Fish
- 2 bunch basil, chopped
- 1/2 cup (125mL) olive oil
- 1 garlic clove, minced
- 1 pkg SALERNO - Traditional Ricotta
- 4-6 slices SALERNO - Mozzarella Cheese
- 4-6 tilapia fish
Pesto
- 1 garlic clove, minced
- 1/2 cup (125mL) olive oil
- 2 bunch basil, chopped
- 1 pkg SALERNO - Traditional Ricotta
Instructions
- In a food processor fitted with a metal blade, combine four ingredients and puree. Continue to add more olive oil if sauce is too dry. The pesto sauce should have a thicker consistency.
- Arrange fish pieces in a baking dish. Spoon pesto sauce over each fillet. Top with a slice of Salerno Mozzarella Cheese.
- Bake in a pre-heated oven at 350˚F for 20 to 30 minutes or until fish is cooked through and cheese is bubbly.
- Serve immediately with a green salad or rice.
Tips:
