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Tilapia with Sauteed Spinach Recipe

Tilapia with Sauteed Spinach Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 4 servings.

Nutritional 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.

Reviews for Tilapia with Sauteed Spinach

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Reviewed Mar. 31, 2015

"Fast, healthy, and delicious! A great recipe to make after work."

Reviewed Jan. 26, 2013

"Ohhh yes I would make this again!!!!"

Reviewed Jan. 23, 2013

"Everyone at my house loved it! It was fast to make and I liked that it took only 1 pan."

Reviewed Jul. 10, 2012

"This recipe has two things we are trying to eat more of fish and spinach. Great combination and very easy to prepare. I don't think it needed the walnuts...they didn't add anything to the dish."

Reviewed May. 12, 2012

"This was a good, solid recipe. Loved the spinach with it."

Reviewed Mar. 30, 2011

"This was very good. I used pecans instead of walnuts. I all used finely diced red/ yellow peppers instead of the red pepper flakes."

Reviewed Nov. 9, 2010

"I am just learning to eat fish and this recipe is so good! It isn't fishy at all."

Reviewed Oct. 21, 2010

"This was pretty good. Both the tilapia and the spinach were very flavorful!"

Reviewed Jul. 24, 2010

"This recipe was a keeper, EXCEPT for the walnuts. We didn't care for the added taste or texture. I served brown rice as an accompaniment. This recipe is a "keeper.""

Reviewed Jun. 29, 2010

"Very simple - flavor is very good!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.