Don’t let the name intimidate you; Tilapia Florentine is ready in 30 minutes and is a breeze to make! Heart-healthy tilapia is drizzled with tangy lemon juice and enriching canola oil. Delicious garlic-herb seasoning coats the flakey fish, and a cheesy ricotta and spinach mix melts to perfection over the top. Served with a sprinkle of parmesan cheese and a lemon wedge, you could say making Tilapia Florentine is easy-peasy lemon squeezy.
Ingredients
- 1 (6-ounce) package of baby spinach
- 6 teaspoons canola oil, divided
- 4 (4-ounce) tilapia fillets
- 2 tablespoons lemon juice
- 2 teaspoons garlic-herb blend seasoning
- 1 large egg, room temperature and lightly beaten
- 1/2 cup part-skim ricotta cheese
- 1/4 cup parmesan cheese, grated, plus more, optional, to taste, for serving
- 4 lemon wedges, optional, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large nonstick skillet, cook the spinach in 2 tablespoons of oil until wilted, about 2-3 minutes.
Step 4 –Drain the oil from the skillet.
Step 5 –In the prepared baking dish, place the fillets.
Step 6 –Drizzle the fillets with the lemon juice and the remaining oil.
Step 7 –Sprinkle the fillets with the garlic-herb blend seasoning.
Step 8 –In a small bowl, combine the egg, the ricotta cheese, and the cooked spinach.
Step 9 –Spoon the spinach mixture over the fillets.
Step 10 –Sprinkle evenly with 1/4 cup of the parmesan cheese.
Step 11 –Bake until the fillets begin to flake easily with a fork and are cooked through at 145 degrees F, about 15-20 minutes.
Step 12 –Plate the fillets with a the lemon wedge and a sprinkle of the extra parmesan cheese.
Step 13 –Serve.
