Back to Tilapia with Sauteed Spinach

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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

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

  • 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 : 362 calories, 21g fat (3g saturated fat), 115mg cholesterol, 446mg sodium, 9g carbohydrate (1g sugars, 2g fiber), 37g protein.

Reviews for Tilapia with Sauteed Spinach

Sort By :
MY REVIEW
Lyin User ID: 7694386 223914
Reviewed Mar. 31, 2015

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

MY REVIEW
sweetcake4sure User ID: 7107395 109186
Reviewed Jan. 26, 2013

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

MY REVIEW
lmh126 User ID: 2148575 211784
Reviewed Jan. 23, 2013

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

MY REVIEW
ColleenaG User ID: 1190332 121881
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."

MY REVIEW
hedjo User ID: 4179463 189337
Reviewed May. 12, 2012

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

MY REVIEW
srice53 User ID: 2153476 173895
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."

MY REVIEW
t8ter User ID: 5585856 173865
Reviewed Nov. 9, 2010

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

MY REVIEW
lizardstew User ID: 5087893 188067
Reviewed Oct. 21, 2010

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

MY REVIEW
jharcler User ID: 577857 119993
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.""

MY REVIEW
Bentpenny User ID: 472399 173863
Reviewed Jun. 29, 2010

"Very simple - flavor is very good!"

Loading Image

Wine Pairings

Light-Bodied White Wine

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