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Fresh and zesty pesto salmon, topped with sweet and golden onions, paired for a perfect bite.
3-5 fillets tilapia
1/4 cup avocado oil
2 tablespoons honey bbq sauce
1/2 cup prepared pesto
salt, to taste
pepper, to taste
1 onion, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons avocado oil
2 teaspoons brown sugar
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper. Rub the bbq sauce on fillets and let rest on the counter.
Heat a pan on medium-low and add oil.
Add onions and a pinch of salt. Cook slowly, stirring occasionally, for 10-15 minutes.
After 15 minutes, when they soften and turn golden, add one to two teaspoons brown sugar. Keep cooking for another 10–20 minutes, stirring often until deep brown and jammy. Set aside.
Heat a pan over medium heat and add oil. Once shiny, add fish – cook on each side for 2 minutes or until golden.
Then remove fish from the pan and pat with a paper towel to remove excess oil. Top each piece of fish with a spoonful of pesto sauce and caramelized onions/ garlic mixture.
Bake in the oven for 10-15 minutes.
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