Tilapia with Lemony Arugula Pesto

Servings

24 227-g portions

2 Tbsp. GFS Pan Coating Spray
2.7 kg Boneless, Skinless Tilapia Fillets
340 g Recipe: Lemony Arugula Pesto
105 g GFS Canola Oil
1.4 kg Green Beans, blanched in salted water
1½ lb. Markon Ready-Set-Serve Matchstick Carrots
680 g Red Peppers, trimmed and sliced
680 g Recipe: Brown Rice Pilaf

Recipe Preparation

To prepare à la carte:

1. Spray a metal baking pan with cooking spray. Place the tilapia on the pan. Season to taste with salt and pepper. Spread 1 Tbsp. of lemony arugula pesto on top of the tilapia. Place in a 177°C (350°F) convection oven. Bake up to 10 minutes or until just cooked though.

2. Place ½ tsp. of canola oil in a heated, nonstick sauté pan. Add 57 g of blanched green beans and 28 g each of carrots and red peppers. Season to taste with salt and pepper. Sauté over medium heat up to 2 minutes until just warmed through.

3. Place 85 g of warmed brown rice on the front portion of a heated serving plate. Place the tilapia on top of the rice. Place the warmed vegetables at the top of the plate next to the tilapia.