Roasted Tilapia with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. The tilapia stays incredibly moist and flaky while roasting, and the garlicky spinach underneath soaks up all those wonderful flavors. What I love most is that spinach is packed with iron and nutrients, so you're getting something truly nourishing without any fuss. The panko crust adds a nice textural contrast, and honestly, the whole thing feels fancy enough to impress guests but simple enough that I can make it on a busy Tuesday. Fresh lemon ties everything together beautifully.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 946 mlfresh spinach(packed)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 237 mlpanko breadcrumbs
- 1lemon(zest and juice)
- 237 mlparmesan cheese(grated)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonbutter
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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