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Submitted by: Peggy Borrok from Lafayette, LA
Originally shared on the web 05/14/2015

6 tilapia fillets, thawed if frozen
2 T. olive oil
salt and pepper to taste
6 T. basil pesto sauce
14-1/2 oz. can petite diced tomatoes, drained
1-1/2 c. shredded mozzarella cheese

Arrange fish fillets on an aluminum foil-lined baking sheet. Drizzle with oil and sprinkle with salt and pepper. Spread one tablespoon pesto over each fillet; divide tomatoes evenly among fillets and place 1/4 cup cheese on top of each fillet. Bake, uncovered , at 400 degrees for 12 to 15 minutes, until fish flakes easily with a fork. Makes 6 servings.