This white fish recipe, created by a dietitian, is simple, quick and flavourful—making it perfect for a weeknight dinner. The pesto brings a fresh, herbal touch, while the grilled vegetables add vibrant colour and texture. It's a great way to highlight delicate white fish without too many ingredients or dishes!
For a complete meal, try it with one of our quinoa recipes on the side.
Preparation
15
min
Cooking
12
min
Portion
2
Ingredients
- 2 fillets (400 to 450 g) of white fish (tilapia, sole or other), fresh or thawed from frozen
- Pepper and salt, to taste
- 15 ml (1 tbsp) pesto (store-bought or homemade)
- 60 ml (¼ cup) roasted red peppers, chopped
- 4–6 cherry tomatoes, diced
- 15 ml (1 tbsp) capers, drained and chopped
- 1 green onion, finely chopped (or 30 ml (2 tbsp) chopped shallot)
- Zest and juice of ½ lemon (or 30 ml / 2 tbsp)
Preparation
- Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
- Place the fish fillets on the sheet. Season with salt and pepper. Spread pesto over the fillets and top with the peppers, tomatoes, capers, and shallot.
- Drizzle with lemon juice and sprinkle with zest.
- Bake for 12 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve with your favourite whole grains and vegetables.
Notes
Keeps for 3 days in the refrigerator or 3 months in the freezer.
This recipe is easy to double or triple for freezing portions.
