Tilapia Brushetta/ Tilapia Parmesan

I try to incorporate a fish meal at least once a week in some way or the other. We really enjoyed both versions of the recipe. The first version of the recipe is-

Tilapia Brushetta:

• 1-lb of any white fish, tilapia is nice and reasonable priced
• 1/4 c. pesto
• 3 plum tomatoes seeded and diced
• 1/2 finely diced red onion
• 2 cloves garlic, minced
• 1 tbsp. white wine vinegar
• 1 tsp. grated lemon peel
• 1/2 tsp. dried oregano
• salt and pepper to taste
• pinch of sugar
• 1/2 cup shredded parmaessan cheese

1. Thaw filets according to package instructions. 
2. Preheat oven to 350. Lay fillets on a lightly greased baking sheet. 
3. Brush tops with pesto. 
4. Combine tomatoes, onion, garlic, vinegar, lemon peel, oregano, salt, pepper and sugar in a large bowl.
5. Spoon tomatoe misture evenly over fillers and sprinkle with cheese. 
6. Bake for about 5 minutes, or until fillets flake easily with a fork.
7. Serves 4-6

Alternate lazy version and that is what the picture is.

1. Top the fish fillet with pesto.
2. Top with left over pasta sauce and a sprinkle of parmessan.

Either way it is tasty, low in fat and healthy.
Recipe source from the back of Highliner Frozen Tilapia fillets package.