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View Portfolio Get in touchTilapia Feta Florentine
Ingredients
- 1 tablespoon and 1 teaspoon extra virgin coconut oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 (9 ounce) bags fresh spinach
- 1/2 cup sliced kalamata olives
- 1/4 cup crumbled feta cheese
- 1 teaspoon grated lemon rind
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon white pepper
- 2 pounds tilapia fillets
- 1/4 cup butter, melted
- 1 tablespoon and 1 teaspoon lemon juice
- 2 pinches paprika, or to taste
Total Time:
55 min Prep:
20 min
Cook:
35 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat extra virgin coconut oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
- Spread spinach mixture into a 9×13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
- Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.
