Tilapia Feta Florentine

Name: Tilapia Feta Florentine
Total time: 55
Yield: 4
Ingredients: 2 teaspoons olive oil; ¼ cup chopped onion; 1 clove garlic, minced; 2 (9 ounce) bags fresh spinach; ¼ cup sliced kalamata olives; 2 tablespoons crumbled feta cheese; ½ teaspoon grated lemon rind; ½ teaspoon salt; ¼ teaspoon dried oregano; ⅛ teaspoon white pepper; 1 pound tilapia fillets; 2 tablespoons butter, melted; 2 teaspoons lemon juice; 1 pinch paprika, or to taste

Recipe by Eddie Riddell from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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2 teaspoons olive oil
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¼ cup chopped onion
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1 clove garlic, minced
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2 (9 ounce) bags fresh spinach
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¼ cup sliced kalamata olives
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2 tablespoons crumbled feta cheese
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½ teaspoon grated lemon rind

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½ teaspoon salt
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¼ teaspoon dried oregano
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⅛ teaspoon white pepper
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1 pound tilapia fillets
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2 tablespoons butter, melted
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2 teaspoons lemon juice
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1 pinch paprika, or to taste

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.