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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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After my husband ate this he said You should post THIS one! ...so now I am! It tasted very nice with pine roasted couscous. Ingredients:
1 tablespoon olive oil |
10 ounces spinach (one defrosted box) |
16 ounces ricotta cheese |
2 tablespoons worcestershire sauce |
1 lb tilapia fillet (about 4-5 fillets) |
1 tablespoon lemon juice |
1 teaspoon salt (or to taste) |
2 plum tomatoes, diced |
5 fresh basil leaves, chopped |
2 scallions, sliced |
1 tablespoon old bay seasoning |
1 teaspoon dill |
4 tablespoons butter (i use smart balance) |
1 tablespoon balsamic vinegar |
2 teaspoons pepper (or to taste) |
1/4 cup parmesan cheese, grated |
Directions:
1. Grease the bottom of a casserole dish with oil.
2. In a separate bowl, mix spinach, rigotta cheese, and worchesire sauce together, and then spread the entire mixture at the bottom of the casserole dish.
3. Clean and pat fish dry. Spread the fish side by side on top of the spinach mixture.
4. Sprinkle the fish with lemon juice and salt.
5. Top each fish with tomatoes, basil, scallions, spices, butter and vinegar.
6. Add the parm. cheese 5 minutes before the fish is done cooking.
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