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 for serving, optional • 4 lemon wedges, optional, for garnishDirections
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
Serve.
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