Tilapia Florentine Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
• Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
• Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

Steps:

• In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend. , In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Heat oven to 450°F. Spray 11x7-inch pan with cooking spray.
• Place fish fillets in pan. In small bowl, mix mayonnaise, 2 teaspoons lemon juice, the mustard, tarragon and lemon-pepper seasoning until blended. Spread mayonnaise mixture evenly over fish fillets. Sprinkle with bread crumbs.
• Bake 10 to 12 minutes or until fish flakes easily with fork.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook mushrooms in oil about 5 minutes, stirring occasionally, until softened. Stir in 1 tablespoon lemon juice. Gradually stir in spinach. Cook about 3 minutes, stirring occasionally, just until spinach is wilted. Sprinkle with salt.
• To serve, place spinach on each fish fillet.

Steps:

• Beat the egg together with the paprika
• Mix the lemon zest and the parsley together with the breadcrumbs
• Dip the tilapia fillets first in the egg mixture, and then dredge in the breadcrumbs
• Heat a skillet over medium high heat
• Fry the fish in the oil or butter for about 4 minutes per side, or until cooked through (I like my fish more well done than most people)
• Remove from the pan and keep warm
• Dip the portobello mushrooms in the egg and then dredge with the breadcrumbs
• Fry the mushrooms as you did the fish, about 3 minutes per side
• Remove from the pan and keep warm
• Peel and cube the potatoes, boil for about 15 minutes
• Drain the potatoes and mash them together with the butter and cream
• Add salt and pepper to taste
• Heat the thawed spinach in either a saucepan or in the microwave
• Mix the spinach in with the potatoes, taste to see if you need more salt and pepper
• Divide the potatoes into 4 portions and make a bed of mashed potatoes on each plate
• Top each bed with a portobello mushroom
• Top each mushroom with a piece of tilapia
• Dust with additional lemon zest and parsley, if desired

Steps:

• 1. Heat oven to 400°F. Place fish in shallow foil-lined pan; top with 1/2 cup cooking creme and crumbs. Bake 12 to 15 minute,or until fish flakes easily with fork.
• 2. Meanwhile, cook and stir remaining cooking creme and milk in large skillet on medium heat 2 min. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. Serve fish over spinach.