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Tilapia with Spinach for Two

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


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


  • Place egg in a shallow bowl. In another shallow bowl, combine the
  • bread crumbs, Italian seasoning, 1/4 teaspoon salt, garlic powder
  • and paprika. Dip fillets in the egg, then bread crumb mixture.
  • In a large skillet, cook fillets in 2 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,

2 of 2

Tilapia with Spinach for Two (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:
  • 2 servings.
Nutritional Facts: 1 each equals 424 calories, 28 g fat (4 g saturated fat), 115 mg cholesterol, 545 mg sodium, 10 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.