It's been awhile since E and I have had any kind of fish - in the winter it is usually a bit more expensive. It was on sale this past week, with it being the Lent season and all, so I picked up some frozen tilapia fillets at the request of E. Tilapia Florentine is one of his favorite meals, so I decided to make it this week! The only changes I made to the recipe below was that I probably used a little bit more spinach than called for - can never have too much! I also didn't have a garlic-herb seasoning blend, so I just used a different blend I had on hand - it still tasted amazing! I hope you enjoy it as much as we did - and it's also great for leftovers!
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| Source: Taste of Home |
Serves 4
Ingredients
- 1 package (6 ounces) fresh baby spinach
- 6 teaspoons canola oil, divided
- 4 tilapia fillets (4 ounces each)
- 2 tablespoons lime juice
- 2 teaspoons garlic-herb seasoning blend
- 1 egg, lightly beaten
- 1/2 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
Directions
- Cook spinach in 4 teaspoons of oil in a large nonstick skillet until wilted. Drain if needed.
- Meanwhile, place the 4 tilapia fillets in a greased 13-in. x 9-in. baking dish and drizzle with lime juice and the remaining oil. Sprinkle fillets with your seasoning blend.
- In a small small, mix the egg, ricotta cheese, and spinach together. Spoon over the fillets & sprinkle with Parmesan cheese.
- Bake at 375 degrees for 15-20 minutes or until the fish flakes easily with a fork.
- Enjoy!
What are some of your favorite ways to prepare and serve Tilapia?
Share below!
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