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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I usually serve this dish with my Rice Pilaf, #302045. I always receive nice compliments when I serve it to my guests. My step son thanks it is awesome. But I am not sure that means much as he will eat anything I put in front of him. Prep time does not include marinating time. Ingredients:
4 tilapia fillets (or fish of your choice) |
1 tablespoon all purpose sodium-free seasoning (i use mrs. dash) |
2 tablespoons lemon juice, fresh is best |
2 tablespoons olive oil |
1 (10 3/4 ounce) can cream of asparagus soup (cream of celery, cream of mushroom, or whatever you like or have on hand works well) |
1/2 cup half-and-half (or enough to make soup nice and creamy but not too thin) |
2 tablespoons parmesan cheese, grated (i use kraft) |
10 ounces fresh spinach (i do not chop the spinach) |
8 ounces mushrooms, quartered (i use baby bella) |
2 tablespoons olive oil |
Directions:
1. Sprinkle Mrs. Dash seasoning and lemon juice on both sides of fish filets.
2. Wrap fish filets in aluminum foil and place in refrigerator for 30 minutes to an hour.
3. Preheat oven to 400 degrees Fahrenheit.
4. Use the olive oil to coat a baking dish large enough to hold the fish filets in a single layer.
5. Blanche spinach in a large pot of boiling water for 2 to 3 minutes. Drain in a colander.
6. Combine Cream of Asparagus Soup, half and half, and parmesan cheese. Stir until well blended.
7. Layer 1/2 the spinach, 1/2 the mushrooms, and 1/2 the cream sauce in the bottom of the baking dish in order listed.
8. Place fish filets on top of the mixture.
9. Layer the remaining half of the spinach, mushrooms, and cream sauce on top of the fish filets.
10. Place in preheated oven for approximately 20 to 30 minutes. For Tilapia I watch for the first bubbles to appear in the sauce and continue cooking for an additional 10 minutes.
11. Adjust time for type of fish used, careful not to overcook.
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