Tilapia with Spinach and Tomatoes

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
Tilapia with Spinach and Tomatoes


  • 4 (4- to 6-oz.) tilapia fillets
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. canola oil, divided
  • 2 tbsp. capers
  • 1/2 tsp. crushed red pepper flakes
  • 1 (6-oz.) pkg. baby spinach
  • 1 pint grape tomatoes, halved


  1. Season fillets with salt and freshly ground pepper to taste. Drizzle with lemon juice and 1 tablespoon of the oil.
  2. In a large nonstick skillet heat 1 tablespoon oil over medium heat. Add fillets; cook 5 to 7 minutes per side or until fish flakes easily with a fork. Add capers, and sprinkle fillets with red pepper flakes. Reduce heat to low; keep warm.
  3. In another large nonstick skillet heat remaining oil over medium heat. Add spinach in batches; cook and stir until wilted. Transfer to a colander to drain.
  4. Return skillet to medium heat. Add tomatoes; cook 2 minutes. Place spinach on a serving platter, place fillets on spinach, top with tomatoes, and serve.

Per serving: 206 calories, 11g fat, 2g saturated fat, 76mg cholesterol, 256mg sodium, 5g carbohydrate, 2g fiber, 24g protein

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