Pesto is a simple, flavorful way to use extra basil and brighten weeknight meals. When you have more basil leaves than a single recipe needs, turning them into pesto stretches that fresh herbal flavor across multiple dishes. I often make extra pesto to keep on hand for sandwiches, flatbreads, pasta—and especially to spoon over fish. Pesto pairs beautifully with mild white fish like tilapia, and when combined with roasted or herbed cherry tomatoes it creates a fresh, colorful baked fish dish that’s both quick and satisfying.
This baked pesto and tomato tilapia is an easy, fast main course that works well for busy evenings or a relaxed weekend dinner. Use homemade pesto if you can, but store-bought pesto also works well when you’re short on time. The cherry tomatoes add a bright, slightly sweet contrast to the rich basil and Parmesan in the pesto. The recipe uses basic pantry ingredients and takes about 30 minutes from start to finish, making it a reliable choice when you want a flavorful, healthy meal without a lot of fuss.
Serve the baked tilapia over a bed of rice, with simple steamed vegetables, or alongside a green salad and crusty bread to soak up any juices. If you like a touch of heat, add a pinch of red pepper flakes to the tomatoes or the pesto. For a slightly nuttier pesto, toast the pine nuts briefly before blending. This dish is flexible: scale the recipe up or down depending on how many people you’re serving, and swap tilapia for another mild white fish if preferred.
- 1 cup fresh basil leaves
- 1 clove garlic, minced
- 2 tablespoons pine nuts
- 1/3 cup + 1 tablespoon extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 2 tilapia fillets (about 6–8 ounces each)
- 1 cup cherry tomatoes, sliced
- 1/2 tablespoon dried basil
- Preheat the oven to 375°F (190°C) and lightly grease a baking pan or line it with parchment paper.
- In a small bowl, combine the sliced cherry tomatoes, 1 tablespoon of olive oil, dried basil, and a pinch of salt and pepper. Toss gently and set aside to marinate briefly while you make the pesto.
- To prepare the pesto: place the basil, minced garlic, pine nuts, 1/3 cup olive oil, and Parmesan in a blender or food processor.
- Blend until smooth, stopping to scrape down the sides as needed. Taste and season with salt and pepper. If the pesto is too thick, add a little more olive oil to reach the desired consistency.
- Pat the tilapia fillets dry with paper towels and place them in the prepared baking pan in a single layer.
- Spread a generous layer of pesto over each fillet, then spoon the herbed cherry tomatoes on top of the pesto.
- Bake for about 10 minutes, or until the fish flakes easily with a fork and appears opaque throughout. Baking time may vary slightly depending on fillet thickness.
- Remove from the oven and let rest for a minute before serving. Garnish with an extra sprinkle of Parmesan or a few fresh basil leaves if desired.