Greek Tilapia over Wilted Spinach

Recipe Rating:
 17 Ratings
Serves: 2
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

2 tilapia fillets (you can substitute haddock, cod or halibut)
8 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
pinch fresh ground black pepper
pinch fresh ground sea salt
1 tsp fresh lemon zest pieces

The Cook

Scott Anderson Recipe
x3
Cooked to Perfection
Shepherdstown, WV (pop. 1,734)
Chef_Scott
Member Since Oct 2010
Scott's notes for this recipe:
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.
Make it Your Way...

Personalize This
Kitchen Crew
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.)

Directions

1
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.
2
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.
3
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.
Comments

1-5 of 88 comments

Showing OLDEST First
(Switch to Newest First)
user Scott Anderson Chef_Scott - Jan 8, 2011
Scott Anderson [Chef_Scott] has shared this recipe with discussion group:
Clean Eating - Cooking for Healthly fun
user Leah Stacey CookingMaven - Jan 8, 2011
Leah Stacey [CookingMaven] has shared this recipe with discussion group:
Lite and Healthy Eats!
user Scott Anderson Chef_Scott - Jan 8, 2011
I shared a photo of this recipe. View photo
user Wendy Rusch snooksk9 - Jan 9, 2011
can I just come to your house for dinner? I think it would be so much easier than writting down all your recipes and running to the store.........
Thanks for another great one! mmmmmmmm
user Scott Anderson Chef_Scott - Jan 9, 2011
Sure, when can I expect you and how many do I need to prepare for?

footer
Gift Membership