Spinach and Leek Topped Tilapia |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A fresh-tasting sautéed spinach and leek topping is the star of this easy meal - try it on top of chicken and beef too. Ingredients:
4 fillets, tilapia (frozen,crispy breaded fillets, with lemon pepper seasoning) |
1 teaspoon olive oil |
1 leek, white part only, thinly sliced lenghtwise |
1 pinch salt |
1 pinch pepper |
1 garlic clove, minced |
4 nuggets frozen spinach, thawed, prepared according to package instructions and well drained |
1 orange, juice and zest, separated |
1/4 cup mayonnaise |
2 teaspoons whole grain dijon prepared mustard |
Directions:
1. Preheat oven to 425°F.
2. Place frozen fish on a baking sheet and bake for 20 minutes or until golden brown.
3. Meanwhile, heat oil in a medium skillet on medium-high heat; add leek and sauté until almost transparent. Season with salt and pepper.
4. Add garlic and spinach and cook about 5 minutes. Remove from heat and add orange juice.
5. In a small bowl, mix together mayonnaise and mustard.
6. Place the fish on 4 plates and divide the leek and spinach over them. Top with mayonnaise and mustard sauce and garnish with the orange zest.
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