Print Options

Back to Tilapia with Sauteed Spinach >

Include these items:

Select reviews >

Taste of Home Logo

Tilapia with Sauteed Spinach

Tilapia with Sauteed Spinach
You'll love this delicious restaurant-quality meal fit for guests. Since it’s all cooked in the same skillet, cleanup won’t be chore at all. —Taste of Home Test Kitchen
4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 4 tilapia fillets (6 ounces each)
  • 4 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 5 cups fresh baby spinach
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1/4 cup chopped walnuts, toasted

Directions

  • 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,
© Taste of Home 2013

2 of 2

Tilapia with Sauteed Spinach (continued)

Directions (continued)

  • pepper and remaining salt. Cook and stir for 3-4 minutes or until
  • spinach is wilted. Serve with fillets; sprinkle with walnuts. Yield:
  • 4 servings.
Nutrition Facts: 1 fillet with 1/4 cup spinach and 1 tablespoon walnuts equals 362 calories, 21 g fat (3 g saturated fat), 115 mg cholesterol, 446 mg sodium, 9 g carbohydrate, 2 g fiber, 37 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013