Dinner ready in 30 minutes! Enjoy this tilapia fish Florentine packed with mushrooms, spinach and herbs. Perfect if you love Italian cuisine.
Tilapia Florentine
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 12
Ingredients
- 4 tilapia or other mild-flavor fish fillets (5 oz each)
- 1/3 cup reduced-fat mayonnaise or salad dressing
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried tarragon leaves
- 1/4 teaspoon lemon-pepper seasoning
- 4 teaspoons garlic-herb dry bread crumbs
- 2 teaspoons olive oil
- 1 1/2 cups sliced fresh mushrooms (4 oz)
- 1 tablespoon fresh lemon juice
- 6 cups lightly packed fresh spinach leaves (9 oz)
- 1/2 teaspoon salt
Instructions
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Step1Heat oven to 450°F. Spray 11x7-inch pan with cooking spray.
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Step2Place fish fillets in pan. In small bowl, mix mayonnaise, 2 teaspoons lemon juice, the mustard, tarragon and lemon-pepper seasoning until blended. Spread mayonnaise mixture evenly over fish fillets. Sprinkle with bread crumbs.
-
Step3Bake 10 to 12 minutes or until fish flakes easily with fork.
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Step4Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook mushrooms in oil about 5 minutes, stirring occasionally, until softened. Stir in 1 tablespoon lemon juice. Gradually stir in spinach. Cook about 3 minutes, stirring occasionally, just until spinach is wilted. Sprinkle with salt.
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Step5To serve, place spinach on each fish fillet.
Nutrition
240
Calories
11g
Total Fat
29g
Protein
7g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 680mg
- 28%
- Potassium
- 720mg
- 21%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 2g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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