Creamy Tilapia Florentine Recipes

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 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:

• 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:

• For the French toast: Preheat the oven to 325 degrees F. Place a wire rack inside a rimmed baking sheet. Lay the bread slices on the rack; set aside to air-dry. Whisk the cream, eggs, Parmesan, nutmeg and some salt and pepper in a large casserole dish until smooth; set aside.
• For the Florentine sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour until the mixture is smooth and lump-free. Cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk and 1/4 cup of the heavy cream. Continue to cook, whisking, until the mixture has thickened, about 1 minute. Reduce the heat to low, stir in the spinach, 1/2 cup of the Parmesan, 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Turn off the heat, and cover to keep warm.
• Heat a large nonstick skillet over medium-low heat. Transfer the bread slices to a plate. Transfer the baking sheet with the wire rack to the oven. Place 2 bread slices in the egg mixture, and let them completely soak on both sides, about 30 seconds to 1 minute per side, checking after 30 seconds. (The bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt 1 tablespoon of the butter in the skillet. Add the 2 soaked slices, and cook until the outside is golden brown and crisp and the inside is cooked through, 3 to 4 minutes per side. You will need to watch and adjust the heat between medium and medium-low if the bread is browning too quickly or not browning quickly enough. Keep the finished French toast slices warm on the rack in the baking sheet in the oven. Repeat with the remaining slices.
• Toss the remaining 2 tablespoons grated Parmesan with the parsley in a small bowl; set aside. Place the Florentine sauce back over medium-low heat, whisk in the remaining 2 tablespoons cream and the lemon juice and heat through, about 1 minute. Arrange 2 slices of French toast per plate, and divide the Florentine sauce evenly over the toasts (a generous 1/4 cup per serving). Garnish with a tablespoon of the Parmesan-parsley mixture and a few grinds of pepper, and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Steps:

• Preheat oven at 350 degrees.
• Spray 13x9 inch baking pan with cooking spray.
• Place fish fillets in single layer.
• Stir together sour cream, parmesan, paprika, salt, and pepper.
• Spread mixture over fillets.
• Sprinkle with breadcrumbs.
• Spray with butter-flavored cooking spray.
• Bake for 30 minutes or until fish flakes.

Steps:

• Heat oven to 450°F. Spray 11x7-inch pan with cooking spray.
• Place fish fillets in pan. In small bowl, mix mayonnaise, 2 teaspoons lemon juice, the mustard, tarragon and lemon-pepper seasoning until blended. Spread mayonnaise mixture evenly over fish fillets. Sprinkle with bread crumbs.
• Bake 10 to 12 minutes or until fish flakes easily with fork.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook mushrooms in oil about 5 minutes, stirring occasionally, until softened. Stir in 1 tablespoon lemon juice. Gradually stir in spinach. Cook about 3 minutes, stirring occasionally, just until spinach is wilted. Sprinkle with salt.
• To serve, place spinach on each fish fillet.

Steps:

• Beat the egg together with the paprika
• Mix the lemon zest and the parsley together with the breadcrumbs
• Dip the tilapia fillets first in the egg mixture, and then dredge in the breadcrumbs
• Heat a skillet over medium high heat
• Fry the fish in the oil or butter for about 4 minutes per side, or until cooked through (I like my fish more well done than most people)
• Remove from the pan and keep warm
• Dip the portobello mushrooms in the egg and then dredge with the breadcrumbs
• Fry the mushrooms as you did the fish, about 3 minutes per side
• Remove from the pan and keep warm
• Peel and cube the potatoes, boil for about 15 minutes
• Drain the potatoes and mash them together with the butter and cream
• Add salt and pepper to taste
• Heat the thawed spinach in either a saucepan or in the microwave
• Mix the spinach in with the potatoes, taste to see if you need more salt and pepper
• Divide the potatoes into 4 portions and make a bed of mashed potatoes on each plate
• Top each bed with a portobello mushroom
• Top each mushroom with a piece of tilapia
• Dust with additional lemon zest and parsley, if desired