Food Friday - Tilapia Bake

If you like fish I have a delicious recipe for you! I’ll admit that when I first read the recipe I thought — hmm...not sure I’ll like that. But James and I have tried a lot of new things and liked them so we gave it a try and I’m so glad we did because it’s delicious and now one of my favorite dinners to make!! This recipe is out of the book The Keto Reset Diet.

Tilpia Bake

Ingredients

3 medium or 4 small tilapia fillets - approximately 1 pound total

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons plus 1 teaspoon butter

1 medium leek, white part thinly sliced

10 ounces baby spinach

¼ cup heavy cream

½ teaspoon dried parsley

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

1 cup crumbled feta cheese

Directions

1. Preheat the oven to 425°F. Season the tilapia fillets with ½ teaspoon each of the salt and pepper.

2. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the leeks and sauté a few minutes, until soft but not brown. Add the spinach a handful at a time; the spinach will reduce in volume by a lot. Add the cream and the parsley, oregano, and red pepper flakes, as well as the remaining ½ teaspoon each salt and pepper. Reduce the heat to medium low and simmer, stirring frequently, until the mixture thickens a bit.

3. Use the remaining 1 teaspoon butter to lightly grease a small glass baking dish. Transfer three-fourths of the spinach mixture to the baking dish and arrange the fish in a single layer on top. Layer the rest of the spinach on top. Sprinkle the feta evenly over and bake for 20 to 25 minutes, or until the fish is cooked through.

Enjoy!!  Healthy and delicious!