This year our tomato harvest has been huge. I mean really huge, like a colander full of tomatoes a day huge. I give away a bag or two a week. Also, I am adding them to everything that I make. In this recipe, I used whole “Better Boy” tomatoes, but you could use cherry or even Roma tomatoes. Just make sure that they are sweet. The sweetness really compliments the fish and spinach. Also, this recipe is waist friendly. Perfect for dieting. My husband and I are on Day 17 of our diet and get to add natural starches starting tomorrow. Can’t wait for brown rice (thought I’d never say that in a million years).
Baked Tilapia with Spinach and Tomatoes
3-4 tilapia filets
10 ounces baby spinach
1/4 cup low-sodium chicken broth
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 teaspoon Creole seasoning
2 small tomatoes, diced
4 green onions, thinly sliced
Pre-heat the oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray and add the spinach. Sprinkle the spinach with salt, pepper, onion powder, and garlic powder. Add the chicken broth. Sprinkle the tilapia with salt, pepper, and creole seasoning. Arrange the filets over the spinach and sprinkle with the tomatoes and green onions. Cover the dish with foil and bake for 25 minutes or until the fish flakes easily.