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.


  • 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


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.

Also Read:  Green-With-Envy Bake

Step 13 –Serve.