Recipe Background
Benvenuto and benvenuta! Today before you sits a master class of Italian-style cooking — Easy Tilapia Florentine! This quick and delicious fish dish is flaky, savory, and beautifully seasoned with aromatic herbs and garlic. Then the fish is topped with a tangy, cheesy spinach and ricotta mixture that's just to die for! Easy Tilapia Florentine takes your taste buds on a tour of the Italian countryside they won't soon forget! Buon appetito!
Benvenuto and benvenuta! Today before you sits a master class of Italian-style cooking — Easy Tilapia Florentine! This quick and delicious fish dish is flaky, savory, and beautifully seasoned with aromatic herbs and garlic. Then the fish is topped with a tangy, cheesy spinach and ricotta mixture that's just to die for! Easy Tilapia Florentine takes your taste buds on a tour of the Italian countryside they won't soon forget! Buon appetito!
Ingredients
- 6 teaspoons canola oil divided
- 1 (6-ounce) package fresh baby spinach
- 4 (4-ounce) tilapia fillets
- 2 tablespoons lemon juice
- 2 teaspoons garlic and herb seasoning blend
- 1 large egg lightly beaten
- 1/2 cup part-skim ricotta cheese
- 1/4 cup parmesan cheese grated, plus more, to taste, for garnish
- lemon slices optional, to taste, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a large, nonstick skillet, heat 4 teaspoons of the oil.
- Add the spinach to the hot oil and cook, while stirring, until wilted.
- Drain the spinach.
- Add the tilapia fillets to the prepared baking dish.
- Drizzle the tilapia with the lemon juice and the remaining oil.
- Sprinkle the tilapia with the garlic and herb seasoning blend.
- In a small bowl, add the beaten egg, the ricotta, and the wilted spinach and stir to combine.
- Spoon the ricotta mixture evenly over the fish fillets.
- Sprinkle 1/4 cup of the parmesan cheese over the ricotta mixture.
- Bake until the fish just begins to flake easily with a fork and reaches an internal temperature of 145 degrees F, about 15-20 minutes.
- Serve with the extra parmesan and the lemon slices.
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