Scott Anderson Recipe

Greek Tilapia over Wilted Spinach

By Scott Anderson Chef_Scott

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Scott's Story

This came direct from Clean Eating. The image shows cod over couscous.

I simply changed the cheese to Wisconsin Feta instead of low-fat feta and substituted grapeseed oil for olive oil. The grapeseed oil takes high heat and doesn't impart any flavor thus the nature flavor of the food shines through.

I like to garnish with fresh pepper and salt and lemon zest. You can also use a nice crumbly Wisconsin Blue cheese in place of the feta.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This would be a wonderful treat for any luncheon or special occasion dinner! Perfectly delicate and tender, tilapia prepared this way is likely to win over even the pickiest of eaters. (Just don't tell them it's spinach... That can be our little secret.)


tilapia fillets (you can substitute haddock, cod or halibut)
sweet grape tomatoes, sliced
1 clove
garlic, thinly sliced
1 Tbsp
chopped fresh italian-leaf parsley
3 Tbsp
fresh lime juice
2 large
shallots, diced
1 Tbsp
grapeseed oil
8 oz
baby spinach
1/3 c
wisconsin feta cheese, keep 1 tbsp reserved for garnish
fresh ground black pepper
fresh ground sea salt
1 tsp
fresh lemon zest pieces

Directions Step-By-Step

Preheat oven 350F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lime juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.
In a skillet over medium-high heat, saute shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.
To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Garnish with fresh cracked black pepper, salt, a few pieces of fresh lemon zest and sprinkle on reserved feta.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Collection: Healthier Fare
Other Tags: Quick & Easy, Healthy

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May 29, 2014 - Lori Newton shared this recipe with discussion group: ANTI INFLAMMATORY EATING
Lisa Ziolkowski jziolk
Jan 6, 2014
Have made several times now, definitely a hit. And we make the feta/spinach as a side dish for other meals!
P Johnson pamcj
Feb 11, 2013
Maybe I need to try this recipe again as I had such bad luck with it. It sounded great to me, made it for a Sunday Supper and everyone disliked it. Think I will try it again just for me.
Debbie Swendsen mixingbowl
Feb 10, 2013
this was very good, I used Kale instead of Spinach simply because I had Kale. It turn out great. Thank-you