Tilapia Fillets with Tuscan White Bean & Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Perfect for a light dinner, this typical Tuscan white bean and spinach salad is topped with a breaded tilapia fillet and lemony cream sauce. Ingredients:
2 tablespoons olive oil, divided |
1/4 cup sliced red onion |
6 cups packed baby spinach leaves |
1 (19 ounce) can white kidney beans, rinsed |
2 teaspoons lemon zest |
4 (4 ounce) tilapia fillets |
1/4 cup flour |
2 tablespoons lemon juice |
1 (10 ounce) tub philadelphia light herb and garlic cooking creme |
Directions:
1. Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add spinach; cook and stir 2 min. or just until wilted. Stir in beans and 1 tsp. zest. Transfer to serving bowl.
2. Heat remaining oil in same skillet. Add fish, 1 fillet at a time, to flour in resealable plastic bag; seal bag. Toss to evenly coat fish with flour. Add to skillet; cook 3 min. on each side or until fish flakes easily with fork. Transfer to plate.
3. Add lemon juice, remaining zest and Cooking Creme to skillet; stir until blended, scraping browned bits from bottom of skillet. Cook and stir 2 to 3 min. or until heated through.
4. Serve salad topped with fish and sauce.
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