Baked Tilapia with Pesto and Crushed Tomatoes

Baked Tilapia with Pesto and Crushed Tomatoes
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 4

    tilapia fillets

  • 1

    can of crushed tomatoes

  • 4 Tbsp.
    (60 mL)


  • 1

    medium onion, peeled and sliced thinly

  • As needed olive oil

  • To taste salt and pepper


Preheat the oven to 400°F (200°C).

In a frying pan or saucepan, sweat the onion over medium heat for a few minutes. Add the crushed tomatoes and then the pesto. Let it reduce a little. Season.

In an oven-proof dish, place the fish fillets. Lightly season with salt and pepper; now pour the sauce over the fish.

Bake in the oven for 10 to 15 minutes. Serve with steamed white rice.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007