It may not look like much, but this dish—made with tilapia (or any white fish), salsa/tomato sauce, garlic sauteed spinach and feta cheese—is really pretty amazing.
Sauteed spinach, as always, is lovely, and the feta gets warm and creamy and slightly browned. Mmm. I bet this would also be great with halved cherry tomatoes on top, or maybe some olives. Or spaghetti squash, or zucchini.
This recipe comes from The Hairpin. (Thanks, ladies!)
Tilapia, Spinach and Feta Cheese Bake
2 tbsp. olive oil
3 cloves garlic, minced or crushed
A 6- to 10-ounce bag raw baby spinach (I used a 6-ounce bag and wished I'd had more)
1/2 cup salsa or tomato sauce (I used half of each, since I had some salsa to use up but not enough. Either would work fine. I'd suggest for the salsa that you don't use a kind with beans and corn in it)
Two tilapia filets
1/4 to 1/2 cup feta cheese
Salt and pepper to taste
1. Heat oven to 425. Spray a casserole dish (I used an 8x8 pan and it just fit) with olive oil, canola oil or butter.
2. Heat the olive oil in a large pan over medium heat. Add garlic and sautee for about a minute.
3. Now you're going to sautee the spinach in the olive oil and garlic. Add enough spinach to cover the pan, and let it cook down until it starts becoming dark and wilted. When you have room in the pan, add more spinach and cook it down, repeating the process until all the spinach is dark and wilted. Season with a little pepper and a little salt (not too much salt, because the feta is very salty).
4. Mix the salsa in with the spinach, and put half the mixture on the bottom of the prepared casserole dish. Place the tilapia on top, and put the rest of the spinach mixture on top of the fish. Season with pepper.
5. Sprinkle feta cheese on top, to taste. I used almost a 1/2 cup, but I felt like I had just a smidge too much.
6. Place in the oven, uncovered, and bake for about 30 minutes. The fish is done when it's opaque and flakes easily with a fork.
7. Spoon pan juices over the fish and enjoy!