Shrimp and Tilapia Oreganata |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This comes from Woman's World magazine. Ingredients:
4 tilapia fillets, 6 oz. each |
12 large shrimp, 8 oz., peeled and deveined |
6 cups spinach, from 10 oz. pkg |
1 cup grape tomatoes, halved lengthwise |
1/2 cup italian seasoned breadcrumbs |
1/2 cup panko breadcrumbs |
3 tablespoons olive oil |
1 garlic clove, minced |
2 tablespoons parsley, chopped |
2 tablespoons lemon juice |
1 teaspoon dried oregano |
1 teaspoon lemon zest, grated |
Directions:
1. Preheat oven to 425 degrees. Coat a 13x9 baking dish with cooking spray. In a bowl, combine breadcrumbs, panko, 2 tbsp oil, parsley, lemon juice, garlic, oregano and zest.
2. Arrange tilapia in baking dish in single layer; top with shrimp. Sprinkle evenly with crumb mixture; drizzle with remaining 1 tbsp oil. Bake until tilapia and shrimp are opaque and cooked through, 10-12 minutes.
3. Coat large nonstick skillet with cooking spray. Add spinach; cook, stirring, until just wilted. Divide spinach among serving plates. Top with tilapia, shrimp and tomatoes.
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