Spinach & Leek Topped Tilapia
Prep Time
Serves
Cooking Mode
1 pkg (4 fillets) Crispy Breaded Tilapia Fillets with Lemon Pepper Seasoning
1 tsp olive oil
1 leek, white part only, thinly sliced lengthwise
pinch of salt and pepper
1 clove garlic, minced
4 nuggets chopped spinach, prepared according to package instructions and well drained
1 orange, juice and zest separated
¼ cup mayonnaise
2 tsp Whole Grain Dijon Prepared Mustard
1 pkg (4 fillets) Crispy Breaded Tilapia Fillets with Lemon Pepper Seasoning
1 tsp olive oil
1 leek, white part only, thinly sliced lengthwise
pinch of salt and pepper
1 clove garlic, minced
4 nuggets chopped spinach, prepared according to package instructions and well drained
1 orange, juice and zest separated
¼ cup mayonnaise
2 tsp Whole Grain Dijon Prepared Mustard
Directions
1Preheat oven to 425°F (220°C). Place frozen fish on a baking sheet and bake for 20 min. or until golden brown.
2Meanwhile, heat oil in a medium skillet on medium-high heat; add leek and sauté until almost transparent. Season with salt and pepper. Add garlic and spinach and cook about 5 min. Remove from heat and add orange juice.
3In a small bowl, mix together mayonnaise and mustard.
4Place 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.
Tips
1
A fresh-tasting sautéed spinach and leek topping is the star of this easy meal – try it on top of chicken and beef too.
Disclaimer
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Personal Note
Personal Note
