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Roasted Tilapia with Eggplant and Red Pepper Pesto
with garlic broccolini

Active: 30 minTotal: 30 min

We are excited to bring back this easy roasted tilapia from early years (2014) of our meal planning service. (Fun fact: This was the first Cook Smarts recipe that meal planner Jess Smith cooked for her family when she joined as a community member!)



Tilapia with Eggplant and Red Pepper Pesto:
  • Lemons - 1/2, wedges
  • Tilapia - 1 1/2 lbs (sub any white fish)
  • Oil, olive - 1 Tbsp
  • Eggplant and Red Pepper Pesto (leftover from Monday) - ~1 cup
Garlic Broccolini:
  • Garlic - 2 cloves, chopped
  • Broccolini - 12 oz, trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic / Broccolini - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Lemons - Slice into wedges. (Can be done 1 day ahead)
  3. Tilapia - Rinse and pat dry. Brush a sheet pan with some cooking oil and place fish on top. Brush fish with olive oil and season with some salt and pepper.


  1. Heat oven to 425F / 218C.
  2. Toss broccolini and garlic with cooking oil and spread out on a second sheet pan. Season with some salt and pepper.
  3. Transfer both sheet pans to the oven. Roast until fish flakes easily with a fork and broccolini is tender but still crunchy. They should finish around the same time, 10 to 15 minutes.
  4. Reheat pesto briefly in the microwave.
  5. Squeeze lemon juice over broccolini.
  6. Spoon pesto onto serving plates. Top pesto with tilapia. Serve with broccolini and lemon wedges on the side.

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This meal has 21 reviews

This was a real miss for us. The "pesto" (without basil?) was bland and labor-intensive. I ended up throwing the rest of it out instead of using it in the dependency meal. The fish was fine, but without anything interesting going on. The broccoli (couldn't find broccolini) was pretty good, but a side does not a meal make. We won't be making this again.

By: Jenn
Posted: Jun 14, 2019
Diet: Original

After reading the reviews on this I was expecting a pretty bland meal, but was pleasantly surprised. The pesto had time to develop and gave the fish (I used cod) a bit of a fancy upgrade. I subbed garlic butter instead of cooking oil for the broccolini and it was great. I also grilled the entire meal on sheet pans in my grill instead of the oven...I hate heating up my house in the summer and this turned out perfectly.

By: Kristen
Posted: Jun 08, 2019
Diet: Original

Unfortunately, this is really quite boring. It definitely needed some kind of kick to it. Maybe some feta cheese or something?

By: Chelsea
Posted: Jun 07, 2019
Diet: Vegetarian

A 325 calorie meal? What is this, a meal for ants?

By: Ryan
Posted: Jun 06, 2019
Diet: Original

I feel like perhaps I changed this around too much to even review, but here goes. I didn't make the pesto since it seemed that people weren't impressed with it. Instead I made deconstructed pesto with all of the pesto ingredients--just not pureed. Subbed salmon for tilapia and added orzo. In the end, it was a different dish, but with a similar flavor profile.

By: Rachel
Posted: Jun 06, 2019
Diet: Original

The pesto is amazing, but I gave the high marks to the burger meal for that. The fish was fine.

By: Jenna
Posted: Jun 06, 2019
Diet: Original