greek tilapia over wilted spinach

★★★★☆ 17
By Scott Anderson
from Shepherdstown, WV

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

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 @kitchencrew
★★★★☆ 17
serves 2
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For greek tilapia over wilted spinach

  • 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 lg
    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

How To Make greek tilapia over wilted spinach

  • 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.

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