This recipe uses 4 pcs. of tilapia filets. Approx. 4 oz each. I have calculated the nutrition based on 2 servings but these are pretty healthy sized portions. So for me, I would actually only eat one piece of fish and there for cut 1 pc. of a 4 oz filet in 1/2 and follow the recipe using the 2 halves. Reduce the nutrition calculations accordingly if you do this.
- Lemon Juice, 1.5 fl oz (or use juice of 1/2 a lemon)
- Shrimp, cooked, 8 large (chopped small)
- Olive Oil, 1 tbsp
- Scallions,(green onion) 1 tbsp chopped
- Baby Spinach, fresh, 2 cup
- Minced Garlic, 1 tsp
- Parmesan Cheese, grated, 1 tbsp
- 4 pcs. (4oz ea) Tilapia filet
- Old Bay Seasoning, (about 1 tsp)
- Sea Salt and Fresh ground Pepper to Taste
Preheat oven 425F
Squeeze/sprinkle lemon juice over tilapia and set aside.
Chop the shrimp small.
Heat oil in saute pan over med. hi heat.
Add chopped green onion, garlic, spinach, you can add sea salt & pepper if you want, to taste.
Simply toss until spinach begins to wilt … about 1 – 2 min. Add shrimp and turn off heat.
In a baking dish sprayed with non stick spray or coat with olive oil (I usually line a foil baking pan with aluminum foil for easy clean up), place 2 pcs. of fish side by side.
Sprinkle with Old Bay Seasoning…Not Too Much!
Top fish with the spinach/shrimp mixture, spreading evenly on top.
Top that layer with your other 2 pcs. of tilapia and sprinkle with Old Bay, salt & pepper to taste, and 1/2 TBS parmesan cheese on top of each fish assembly.
Bake about 20 minutes or til cooked through.
APPROXIMATE RULE OF FISHY THUMB: 425 F for 10 minutes per 1″ of fish.
Baked Tilapia with Shrimp Stuffing
Amount Per Serving
|Total Fat||9.9 g|
|Saturated Fat||2.5 g|
|Polyunsaturated Fat||0.7 g|
|Monounsaturated Fat||5.2 g|
|Total Carbohydrate||3.8 g|
|Dietary Fiber||0.9 g|