Mahi-mahi with Roasted Tomatoes and Lemon Pesto

Yet again, I was searching for a quick and easy recipe for a mid-week meal and I happened upon a popular one on the good ‘ole interwebs for tilapia with a lemon pesto and oven roasted tomatoes. The recipe was on and the blog Closet Cooking.

It’s so simple and takes practically no time at all to whip up! We ended up using roma tomatoes and replacing the tilapia with Mahi-mahi (it was on sale) but the results were still amazing. Let’s face it…pesto is like crack. Put that sh** anything and it tastes good!


2 handfuls grape tomatoes
4 cloves garlic (peeled and smashed)— I used three cloves…thought four was a little overkill
2 teaspoons olive oil
salt and pepper to taste
1 lemon (juice and zest)
2 tablespoons pesto
2 tilapia fillets (or any white fish)
salt and pepper to taste


1. Toss the tomatoes and garlic in the olive oil, salt and pepper.
2. Roast in a preheated 425F oven for 10 minutes.
3. Mix the lemon juice into the pesto.
4. Season the fish with salt and pepper.
5. Spread the pesto onto the fish.
6. Chop the lemon rind into slices.
7. Add the lemon slices to the tomatoes in the pan and set the fish on top.
8. Bake until the fish is white and flaky, about 10 minutes.

Got the idea to add asparagus and cous-cous from the Closet Cooking blog and whipped up my mom’s own special recipe for asparagus. Salt, pepper, some garlic and Parmesan sprinkled on top- yum!

Cous-cous takes five minutes, bless the inventors of that wonderful little grain. And there you go! Delicious dinner is served.