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Tilapia with Tarragon Pistou
serves 2
Tilapia with Tarragon PistouIngredients

  • 1 clove garlic

  • 2/3 cup fresh tarragon leaves

  • 1 cup fresh basil leaves

  • 1/4 cup toasted walnut halves

  • 1/4 cup olive oil, plus extra for searing the fish

  • 2 1/2-lb fillets of boneless, skinless tilapia

  • Salt and freshly cracked pepper

  • Lemon for serving


  1. In a food processor, obliterate the garlic. Add the tarragon and basil leaves, and pulse to break up. Add the walnuts, and season with salt and pepper. Pulse to a rubble. Stream in the olive oil with the machine running. You should have the texture of a pesto.

  2. Heat a nonstick sauté pan over medium-high heat. Season the tilapia filets on both sides with salt and pepper, and drizzle a tablespoon or two of olive oil into the hot pan. Sear the fish about 3 minutes on each side, until golden on the outside, and flaky.

  3. Serve the seared fish with a big scoop of tarragon pistou on top, with lemon wedges alongside.

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