Preheat oven to 205 °C (400 °F).
In a bowl, combine the walnuts and the parsley and mix well. Salt and pepper to taste.
On a baking sheet lined with parchment paper, place the tilapia filets. Salt and pepper. Coat the filets with the walnuts/parsley mix.
Cook in the oven for 15 to 18 minutes.
Meanwhile, in a saucepan, heat a little bit of olive oil on low-medium heat. Cook cherry tomatoes for 1 to 2 minutes.
Rince the HAIKU konjac noodles thoroughly with cold water and drain.
Add the konjac noodles and the pesto in the saucepan. Salt and pepper to taste and mix. Cook for 2 to 3 minutes.
Serve noodles with the tilapia filets.
Nouilles au pesto et tilapia en croûte de noix de Grenoble
Préparation : 15 minutes
Cuisson : 15 minutes
Portions : 4 portions