Tilapia Florentine With Granola Feta Crust Recipes

TILAPIA FLORENTINE

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.

TILAPIA FETA FLORENTINE

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.

PARMESAN-CRUSTED TILAPIA

Steps:

• Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, then egg, then cracker mixture; turn until coated., In a large cast-iron or other heavy skillet, cook fillets in oil over medium heat until fish just begins to flake easily with a fork. Serve with lemon wedges.

TILAPIA FLORENTINE WITH GREEN BEANS AND TOASTED ALMONDS

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare The Ingredients Throughly rinse produce and pat dry. Peel and mince shallot. Halve Roma tomato lengthwise. Trim ends from green beans. Stem thyme. Stem and mince parsley. Zest and halve lemon. Mince lemon zest. If you don't have a zester you can use a peeler to remove the outer zest of the lemon, avoiding the "pith", or white layer underneath the zest, as it carries a bitter flavor. 2 Prepare Spinach-Ricotta Mixture Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add shallot (to taste) and cook 1-2 minutes. Add spinach and cook for 2 minutes, or until just wilted. Transfer to a paper towel lined plate and blot with additional paper towels to remove excess liquid. Let spinach cool slightly. Chop cooled spinach and combine with ricotta and half the lemon zest in a mixing bowl. Season to taste with salt and pepper and refrigerate until ready to plate. Wipe pan clean. 3 Cook the Roma Tomato Return pan to medium-high heat. Season cut side of tomatoes with a pinch of salt and pepper. Heat 1 tsp. fresh olive oil in pan used for spinach and add tomatoes cut-side down. Cook 2 minutes until browned. Flip and sprinkle with thyme leaves. Continue cooking 3-5 more minutes until beginning to soften. Transfer to a plate, wipe pan clean, and return to medium-high heat. 4 Cook the Tilapia Add 1 tsp. olive oil to pan. Blot tilapia dry with a paper towel and season with a pinch of salt and pepper. Add to pan and cook 3-4 minutes on first side until evenly browned. Flip carefully and cook on second side 5 more minutes, until internal temperature reaches 145 degrees. Transfer to plate with tomatoes. Wipe out pan and return to medium-high heat. 5 Cook the Green Beans Add 2 Tbsp. water, green beans and a pinch of salt to pan. Bring to a boil, cover, and steam green beans 2-3 minutes until vibrant green in color and tender. Drizzle with 1 tsp. olive oil and toss with sliced almonds to warm through. Season with a pinch of salt and pepper. 6 Plate the Dish Arrange green beans and roasted Roma tomatoes on a plate. Place tilapia in front and top with spinach-ricotta mixture. Garnish with remaining lemon zest, minced parsley, and half lemon.

TILAPIA FLORENTINE WITH GRANOLA FETA CRUST

Steps:

• 1. Place spinach into shallow 11x8 glass or ceramic baking dish. Cover spinach evenly with tilapia. Combine soup, water, lemon juice, oregano, garlic and pepper in a small saucepan at medium heat.
• 2. Heat just to a boil stirring occasionally. Pour evenly over tilapia. Combine cheese and granola well in a small bowl. Sprinkle mixture over tilapia.
• 3. Bake uncovered at 450 until fish is cooked through and flakes easily 10-15 minutes depending on thickness of fish. Serve with rice.

TILAPIA FLORENTINE WITH GRANOLA FETA CRUST

Steps:

• Place spinach into shallow 11"x 8" (28 x 20 cm) glass or ceramic baking dish. Cover spinach evenly with tilapia.
• Combine soup,water,lemon juice,oregano,garlic and pepper in small saucepan at medium heat. Heat just to a boil,stirring occasionally. Pour evenly over tilapia.
• Combine cheese and granola well in small bowl. Sprinkle mixture over tilapia.
• Bake,uncovered,at 450°F (230°C) until fish is cooked through and flakes easily - about 10-15 minutes,depending on thickness of fish. Serve with rice.

TILAPIA FLORENTINE

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.

TILAPIA FETA FLORENTINE

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.