Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 1/4cup fresh basil, finely chopped
- 1ounce Parmesan, finely chopped
- Pinch of lemon zest
- Juice of ½ lemon
- 1 1/2tablespoons olive oil, divided
- 1 12-inch whole wheat baguette
- 8ounces tilapia, skin removed, cut in rough 1-inch pieces
- 1cup cherry tomatoes, chopped
In a small bowl, stir together basil, Parmesan, lemon zest, lemon juice, and 1 tablespoon olive oil. Season with salt and pepper. Set aside. Mixture will be chunky and thick.
Cut baguette into 2 6-inch pieces, then cut each piece in half lengthwise. Toast or broil baguettes to lightly crisp (optional).
In a large skillet over medium-high heat, heat remaining ½ tablespoon olive oil. Season tilapia with salt and pepper on all sides. When oil is hot, carefully add pieces of fish to skillet and cook, without touching, until undersides are golden brown, about 2 minutes. Flip and cook 1 minute more, until fish is cooked through. Remove from skillet and set aside on a plate lined with paper towels.
For each sandwich, lay cherry tomatoes over one piece of bread and smash slightly with a fork. Top with fish and spoon some of the basil-Parmesan pesto on top. Spread second piece of bread with more vinaigrette, then sandwich the two together.
Nutrition Per Serving
23 g fat (6 g saturated)
56 g carbs
21 g sugar
4 g fiber
34 g protein