Oven-baked tilapia with spinach pesto

Ingredients for 4 servings:

• 4 fish(s) (tilapia), whole
• some salt and pepper from the mill
• ½ tsp sweet paprika powder
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 6 tbsp butter, melted
• 3 garlic cloves, more if desired
• 2 tbsp lemon juice
• ½ tsp lemon zest, organic
• 1 organic lemon(s), sliced
• 1 pinch of chili flakes
• some parsley, fresh
• 2 zucchinis
• 4 spring onions
• 125 g baby spinach, fresh
• 40 g Parmesan, freshly grated
• 2 tsp capers
• 50 g hazelnuts, chopped
• 100 ml olive oil
• 2 cups rice
• 4 cups water
• some oil, if necessary
• possibly garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 210°C (top/bottom heat). Season the tilapia with salt, pepper, paprika, thyme, and oregano and place it in a greased baking dish. Melt the butter in the microwave or in a saucepan and pour it into a mixing bowl. Add the chopped garlic, lemon juice, and grated lemon zest and mix well. Pour the mixture over the fish and place the lemon slices next to it. Wash the zucchini and pat dry. Discard the ends and thinly slice the zucchini. Bake the fish in the preheated oven for about 15 minutes, until golden brown and cooked through. Trim, wash, and slice the spring onions. Add them to the fish as soon as it begins to cook. Serve the tilapia on a plate and garnish with chili flakes, fresh parsley, and more lemon slices. For the spinach pesto, wash the spinach, pat dry, and trim. Peel and coarsely chop the garlic clove. Drain the capers. Place the spinach, garlic, Parmesan cheese, capers, and hazelnuts in a blender along with a little olive oil and blend until smooth. Add more olive oil as needed until the desired consistency is reached. Season with salt and pepper. Briefly fry the rice with a little oil. Add 4 cups of water and a pinch of salt and simmer the rice with the lid on over low heat until the water has evaporated. Optionally, add a little garlic.