Recipe: Greek Tilapia With Wilted Spinach
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I pulled the fish out after 20 minutes and it wasn’t cooked yet – so I decided to pop it in the sautee pan and just speed things up a bit. Then I took the fish out…
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Greek Tilapia Over Wilted Spinach
| 2 | tilapia fillets (you can substitute haddock, cod or halibut) |
| 1 | medium tomato, large dice |
| 1 tsp | garlic, (jarred) |
| 3 Tbsp | fresh lime juice |
| 2 lg | shallots, diced |
| 1 Tbsp | olive oil |
| 8 oz | baby spinach |
| 1/3 c | fat free feta cheese, keep 1 tbsp reserved for garnish |
Directions
Preheat oven 350F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lime juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.
In a skillet over medium-high heat, saute shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.
To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Garnish with fresh cracked black pepper, salt, a few pieces of fresh lemon zest and sprinkle on reserved feta.
