Baked Tilapia And Spinach Recipes

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
• Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
• Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, Italian seasoning, 1/2 teaspoon salt, garlic powder and paprika. Dip fillets in egg, then bread crumb mixture., In a large skillet, cook fillets in 3 tablespoons oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, pepper flakes, pepper and remaining salt. Cook and stir for 3-4 minutes or until spinach is wilted. Serve with fillets; sprinkle with walnuts.

Steps:

• Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.
• Sprinkle spinach with salt and pepper and onion powder; add the chicken broth.
• Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
• Serves 4.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
• Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
• Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

Steps:

• In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend. , In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 425 degrees F.
• Pat fish dry, season with salt and pepper, then dust with flour. Saute fillets in olive oil for one minute on each side. Set aside in baking dish.
• Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir.
• Top fish with white bean mixture and bake for 10-12 minutes.
• While fish and beans are baking, saute spinach in same pan until wilted.
• Plate fish on spinach and serve with lemon slices.