Tilapia Baked with Pesto and an Almond Crust on Caramelized Peppers

1 Tbsp love oil plus 1 Tbsp butter
1 red pepper, cut into matchsticks
1 yellow pepper, cut into match sticks
1 purple Bermuda onion, sliced

4 Tilapia fillet, washed and dried
4 Tbsp pesto
1/2 cup Panko bread crumbs
1 cup sliced almonds
1 Tbsp black toasted sesame seeds
3 Tbsp butter, melted

Sauté the peppers and onion in a large skillet in butter and oil.  Let the veggies cook over medium-low heat, stirring often, for about 30 minutes.  Allow the veggies to soften, color and caramelize, so they turn very sweet.  Salt and pepper to taste. 

Heat oven to 375F.  Spray a large rimmed baking sheet with oil. Lay Tilapia fillets onto sheet and spread pesto evenly on top of the fillets.  In a small bowl, toss the bread crumbs, almonds, sesame seeds and butter together.  Divide the crumbs evenly among the fillets.

Bake fish for about 15-20 minutes, just until the fish is cooked through and the crumbs begin to brown.  When the fish is ready, divide the peppers among four plates, laying a bed for the fish.  Lay each fillet on top of the peppers.  Serve with lemon wedges.  Serves 4.

Cook's Note: you don't have to use the black sesame seeds.  Use brown ones or none at all; you'll be fine.  You can use many different types of while fish such as sole, perch or snapper.  If you don't have pesto, you can use mayonnaise - this works beautifully.