Pesto-White Wine Poached Tilapia with Tomatoes
This recipe for pesto-white wine poached tilapia with tomatoes uses just a few ingredients (4 Tilapia loins, 2 cups cherry tomatoes, 2 Tbsp pesto, 1/2 cup chicken stock, 1/2 cup dry white wine) and requires minimal preparation time. This is the perfect meal for a busy weeknight. It also uses two of my favorite Costco staples: Kirkland Basil Pesto and Tilapia Loins.
Once you have collected all of the ingredients, wash and slice the cherry tomatoes. Add the cherry tomatoes and pesto to a dutch oven and heat on medium until the tomatoes soften.
Add chicken stock, wine, and tilapia loins. Heat on medium-high until the liquid just begins to boil. Turn heat down to low, cover with lid and poach the fish for 30-minutes or until cooked through. Remove the lid and serve.
I enjoy serving this meal with risotto or quinoa. This rosemary quinoa I discovered at Aldi is so easy to prepare and it tastes great. I also prepare a Caesar salad for some crunch.
Let me know what you think about this quick & easy recipe. What side dishes are your favorite?
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 4 frozen tilapia loins
- 2 cups cherry tomatoes cut in half
- 2 tablespoons prepared pesto
- 1/2 cup chicken stock
- 1/2 cup dry white wine you can substitute chicken stock in place of wine
Ingredients
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- Place cherry tomatoes and pesto in dutch oven. Heat on medium until tomatoes are soft (approximately 5-minutes).
- Place frozen tilapia filets on top of tomatoes.
- Add broth and wine to dutch oven and bring to a light boil on medium-high heat.
- Turn heat down to low, cover the dutch oven, and poach the fish for 30-minutes or until heated through.
