Tilapia Florentine
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Looking for a way to get a little more heart-healthy fish into your family's weekly diet? You'll win them over hook, line and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lemon, it's sure to become a favorite!
Melanie Bachman - Ulysses, Pennsylvania
Ingredients
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1 package (6 ounces) fresh baby spinach
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6 teaspoons canola oil, divided
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4 tilapia fillets (4 ounces each)
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2 tablespoons lemon juice
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2 teaspoons garlic-herb seasoning blend
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1 large egg, lightly beaten
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1/2 cup part-skim ricotta cheese
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1/4 cup grated Parmesan cheese
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Optional: Lemon wedges and additional grated Parmesan cheese
Directions
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1.
Preheat oven to 375°. In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13x9-in. baking dish. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle with seasoning blend.
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2.
In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese.
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3.
Bake until fish just begins to flake easily with a fork, 15-20 minutes. If desired, serve with lemon wedges and additional Parmesan cheese.
Nutrition Facts
1 fillet with 1/3 cup spinach mixture: 249 calories, 13g fat (4g saturated fat), 122mg cholesterol, 307mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 29g protein.
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