Greek Tilapia over Wilted Spinach
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
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.) The Test Kitchen
- 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
How to Make Greek Tilapia over Wilted Spinach
- 1Preheat 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.
- 2In 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.
- 3To 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.