Tilapia Florentine

Posted: May 19

Time: 30 minutes

Yield: 4 servings

recipe image

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 for serving, optional • 4 lemon wedges, optional, for garnish


Step 1

Preheat the oven to 375 degrees F.

Step 2

Grease a 9x13-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 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, ricotta cheese, and cooked spinach.

Step 9

Spoon the spinach mixture over the fillets.

Step 10

Sprinkle with 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 lemon wedge and a sprinkle of parmesan cheese.

Step 13


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