Tilapia with arugula and parmesan recipe
Arugula is a leaf vegetable with a rich, peppery taste that is uncommon in leafy greens. Its scientific name is Eruca sativa and is its native to the Mediterranean region. The arugula is known under many different names. In Europe, it is chiefly known under different variations of the Italian names rucola/rugola/ruchetta/ rughetta, such as rúcula (Portuguese, Spanish), rokka (Greek), roquette (French) and rauke (German). In American and Australian English, the names arugula and rocket/rocket salad are more common. As you can see, all the names are derived from the first part of the scientific name Eruca sativa.
- Pecans (roughly 1/2 cup when chopped)
- Parmesan cheese(roughly 1/4 cup when grated)
- 3 cups of young arugula leaves
- 2 cloves of garlic
- 1/4 cup of extra virgin olive oil
- 1/2 teaspoon of ground black pepper
- 1 dash of fresh lemon juice
- Vegetable oil for greasing
- 4 (8 ounce) tilapia fillets
- 1 tablespoon grated Parmigiano-Reggiano cheese
- sea salt to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Chop the pecans.
- Grate the parmesan.
- Rinse and dry the arugula leaves.
- Mince the garlic.
- Combine pecans, parmesan (1/4 cup), arugula leaves (3 cups), garlic, olive oil, black pepper and lemon juice in a blender and blend until it has the same consistency as pesto.
- Lightly grease a baking pan using oil.
- Place the tilapia fillets in the baking pan and spread the arugula blend over them. Heap extra arugula pesto on top of the centre of each fillet.
- Sprinkle parmesan 1 tablespoon of grated cheese over the arugula pesto.
- Place the baking dish in the preheated oven and bake until the tilapia fillets can be easily flaked with a fork. This will normally take around 20 minutes.
1. O. niloticus
2. O. aurea
3. O. mossambicus
4. O. urolepis hornorum
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