Tilapia with Pesto Cream Sauce Recipe

If you’re looking for a dish that’s both quick and downright delicious, I’ve got you covered with this Tilapia with Pesto Cream Sauce Recipe. It’s one of those meals that feels fancy but comes together in no time, making weeknight dinners a total breeze. I absolutely love how the creamy, herbaceous pesto sauce pairs with the tender, flaky tilapia—it’s a combination that never fails to impress. Stick around because I’m sharing all my tips to help you nail it every single time.

this …

Ingredients You’ll Need

The magic really happens when you choose quality tilapia and a good pesto. Trust me, I’ve learned over time that starting with frozen roasted garlic and herb tilapia makes this dish foolproof—no seasoning guesswork required. Paired with a smooth, creamy pesto sauce, this combo hits all the right notes.

• Olive oil: Use a good quality extra virgin olive oil for richer flavor and better browning.
• Frozen Roasted Garlic and Herb Tilapia: I rely on this pre-seasoned fillet—it saves time and adds flavor.
• Heavy cream: This delivers that luxurious creaminess; you can substitute with evaporated milk plus cornstarch for a lighter option.
• Pesto: I prefer fresh or high-quality jarred pesto; it makes the sauce pop with basil goodness.
• Low sodium chicken broth: Keeps the sauce flavorful without being too salty.
• Cornstarch: Helps thicken the sauce to the perfect consistency—don’t skip it!
• Lemon juice: Adds just the right touch of brightness to balance the creaminess.
• Salt and pepper: Essential for seasoning to taste; I keep it light since the pesto is already flavorful.

Variations

I like to mix things up based on what’s in season or what my family is craving—after all, cooking should be fun! Feel free to customize the pesto cream sauce or swap out sides to put your own spin on this Tilapia with Pesto Cream Sauce Recipe.

• Make it dairy-free: I once swapped heavy cream for coconut milk and it gave a subtle tropical twist that my kids loved.
• Add veggies: Toss in sautéed spinach or cherry tomatoes to brighten up the plate and boost nutrition.
• Switch the fish: If tilapia isn’t your thing, cod or halibut work beautifully with the pesto sauce.
• Spice it up: A pinch of red pepper flakes in the sauce is a trick I use when I want a little kick.

How to Make Tilapia with Pesto Cream Sauce Recipe

Step 1: Sear the Tilapia Just Right

Start by heating a tablespoon of olive oil over medium-high heat in a nonstick skillet—medium works better if your stove runs hot, like mine does. Add the frozen fillets in a single layer, and cook for about 10 to 11 minutes total, flipping halfway through. You want to get a nice golden crust on the outside, with the inside reaching at least 145°F to be perfectly cooked. This part always makes me smile because you can actually hear the sizzle—a good sign your fish is developing great flavor and texture. Once cooked, transfer the fillets to a plate and set them aside for now.

Step 2: Whip Up the Pesto Cream Sauce

Lower the heat to low and use the same skillet—this is where the magic happens. Pour in the heavy cream and pesto, stirring constantly to combine. In a small bowl, whisk together the chicken broth and cornstarch until smooth, then pour that into your skillet. Keep stirring and bring the sauce to a gentle simmer; it should thicken nicely in just a few minutes. Stir in the lemon juice for that bright zing, then season with salt and pepper. I usually add just about an eighth of a teaspoon of each to keep everything balanced. Don’t rush this step—the sauce’s texture makes all the difference!

Step 3: Bring It All Together

After your sauce is silky and just thick enough to coat the back of a spoon, gently nestle the tilapia back into the skillet. Spoon the sauce over each fillet so every bite gets that creamy pesto goodness. This is the moment I always sneak a taste to make sure it’s just right. Serve it up over your favorite pasta, creamy mashed potatoes, or fluffy rice—and watch how quickly it disappears.

How to Serve Tilapia with Pesto Cream Sauce Recipe

Garnishes

I love a simple sprinkle of freshly chopped basil or parsley on top to echo that pesto’s herbaceousness, plus a little lemon zest when I’m feeling fancy. It adds a fresh pop of color and flavor that always impresses my family.

Side Dishes

My go-to sides are creamy mashed potatoes or fluffy rice—they soak up that luscious sauce beautifully. Sometimes, I roast asparagus or steam green beans to balance the richness with some crunch and color.

Creative Ways to Present

For special occasions, I’ve plated the fish over a bed of lemon-infused orzo and garnished with toasted pine nuts and microgreens. It instantly elevates the dish and brings a gourmet touch without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days—just be sure to keep the fish separate from the sauce if you want to retain the best texture. Once combined, the fish can get a bit soggy overnight.

Freezing

In my experience, freezing the cooked tilapia with the pesto cream sauce isn’t ideal as the cream sauce can separate when thawed. For best results, freeze the tilapia fillets before cooking and make the sauce fresh when you’re ready to prepare the dish.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring often to keep the sauce creamy. Microwaving works in a pinch, but I find it can cause the sauce to break or the fish to dry out if you’re not careful.

FAQs

Final Thoughts

This Tilapia with Pesto Cream Sauce Recipe has become a staple in my kitchen because it strikes that perfect balance between simple prep and impressive flavor. It’s a dish that feels a little special without being high maintenance—and my family goes crazy for it every time! I encourage you to give it a try; I’m confident it’ll earn a spot in your rotation too. Cooking it together always feels like catching up with a friend, and I hope you’ll enjoy it as much as I do.

Print