Tilapia fillet with creamy pesto sauce

The perfect pairing of succulent CVale Tilapia Fillet with the rich, velvety flavor of creamy pesto sauce will delight your palate and elevate any meal.

Let’s check the ingredients you’ll need.

800 g of CVale Tilapia Fillet, properly defrosted (approximately 2 large fillets)

2 cups basil leaves

1 garlic clove

1/2 cup grated Parmesan cheese

5 units Brazil nuts

freshly ground salt and black pepper, to taste

200 ml extra-virgin olive oil

1/2 cup wheat flour for dredging

1 tablespoon extra-virgin olive oil for browning

1/2 thinly chopped large onion

1 can whey-free heavy cream

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Now check the preparation method:

For the pesto:

1. In a blender, or using a hand mixer, add the basil, garlic, grated cheese, Brazil nuts and olive oil and season them with salt and pepper.

2. Mix everything very well until you have a uniform cream. Set aside.

Preparing the tilapia:

1. Heat a non-stick frying pan over medium heat.

2. Season the tilapia fillets with salt and pepper and set aside.

3. Lightly coat them in wheat flour, tapping to remove excess.

4. Add a drizzle of olive oil to the pan and add the tilapia fillets, frying for approximately 4 minutes on one side. Gently flip them and fry for another 4 minutes on the other side.

5. At the end, remove the fillets from the pan and set aside.

6. With the frying pan still on the heat, add a drizzle of olive oil and the chopped onion. Sauté the onion until it turns golden brown and soft.

7. Turn off the heat, season with salt and pepper and add the cream, stirring well.

8. Finally, stir in the basil pesto, mix well, and return the fillets to the frying pan.

9. Serve the fillets immediately with white rice. Finish with grated cheese and a few fresh basil leaves.

Enjoy your meal!