Roasted Tilapia with Spinach

Instructions

1. 1

   Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

   Tip: Having all ingredients prepped before you start makes this dish come together quickly.

2. 2

   Pat the tilapia fillets dry with paper towels, then arrange them on the prepared baking sheet. Season both sides with half the salt and pepper.

   Tip: Drying the fish ensures better browning and prevents a steamed texture.

3. 3

   Warm 1 tablespoon of olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

   Tip: Be careful not to burn the garlic; it should be light golden and fragrant.

4. 4

   Add the fresh spinach to the skillet in batches, stirring until completely wilted, about 3-4 minutes total. Season with remaining salt, pepper, and a pinch of red pepper flakes.

   Tip: The spinach will reduce significantly as it cooks—don't be alarmed by the initial volume.

5. 5

   In a small bowl, combine panko breadcrumbs, grated parmesan, lemon zest, and remaining 2 tablespoons of olive oil. Mix until the texture resembles coarse sand.

   Tip: This topping adds a wonderful textural contrast and keeps the fish moist during roasting.

6. 6

   Divide the cooked spinach evenly among the tilapia fillets, piling it gently on top of each piece.

   Tip: You can prepare the spinach ahead and reheat it just before topping if you prefer.

7. 7

   Spoon the breadcrumb mixture over the spinach-topped fillets, pressing gently so it adheres.

   Tip: Don't pack it too tightly—a loose topping will toast more evenly.

8. 8

   Roast in the preheated oven for 12-15 minutes until the fish flakes easily with a fork and the topping is golden brown.

   Tip: The thinnest part of the fillet should reach an internal temperature of 145°F for perfectly cooked fish.

9. 9

   Remove from the oven and drizzle with fresh lemon juice just before serving. Serve immediately while warm.

   Tip: The fresh lemon juice brightens all the flavors and adds a final touch of acidity.