By Karen in Pa on April 02, 2007
Photo by Edesia
Photo by Edesia
"I don't remember who told me about this recipe, but thank you who ever you are. I have added shrimp and scallops to this dish at times. I always get requests for this one."
Serving Size: 1 (200 g)
Servings Per Recipe: 4
"I thought this was an alright recipe. I liked the flavor of the tomatoes but I wanted more. I think if I make this again I'll definitely follow the reviews instructions to cook the spinach with seasoning separately"
"Made this last night. Great recipe! Followed other suggestions re: sauté garlic onions and spinach as well as mushrooms. Also increased temp. to 400. Delish!"
"Eh, this was just OK. This site has better tasting tilapia recipes so I may just stick to those."
"Fantastic and easy recipe! I took Coco can Cook's advice and sauteed my spinach, garlic, onion then added mushrooms, red wine and broccolini. I layered that under the tilapia and added tomatoes and serrano peppers. Cooked at 500, flipped the fish and then broiled it. Served with a great whole wheat fresh loaf bread. Fantastic!"
"I would have given 5 stars, but I thought the cooking directions needed tweaking. I looked at the directions, I knew that I needed to precook the spinach a bit before baking so that it would be wilted enough. I lightly sauteed the spinach with the onion and garlic. I then transferred the spinach to the pan, added the tomatoes and then the fish. I seasoned with salt, red pepper, oregano and a little bit of lemon juice. I broiled uncovered for 11 min at 500 degrees. It came out perfect! I served over whole wheat vermicelli. I love finding a healthy recipe that is tasty too!!"
"I used this recipe because it was my first time cooking fish and because the picture made it look good. I served it with white rice and my hubby and girls loved it. It was delicious. One thing, I had a can of spinach so I used that instead of the fresh stuff and it tasted good too."
"It may have been my fault it turned out so watery. I was worried about the spinach issue (discusses by other raters below). I may have gone to town with the tomato sauce, added to much. I also used garlic. Nevertheless, I turned out tasty, my son ate it up. I need to master the recipe. Five stars - for easiness Four stars- for taste, but I may rerate it once I follow the recipe, as I said it may have been my own fault. Mine was too watery. :-)"
"This was out of this world! i added a tsp of italian dressing over each fillet for some added flavor, before the tomatoes. i skipped the cheese. thanks Karen!"
"I sauteed the garlic, onion, and spinach a little first. Then put it in the bottom of 9x13 and squeezed a lot of lemon on top - yum! Then squeezed lemon on top of the fish, covered in tomatoes, skipped the cheese, and cooked. Dee-lish!!! I felt like I was eating in a restaurant instead of my own kitchen. My husband and kids liked it, too. Thank you for sharing!!"
"This recipe is good and easy to prepare. Following another reviewers suggestion, I sauteed the spinach with the onion and a clove of garlic (minced) before adding to the dish. Next time I might try parmesan romano cheese and maybe add a little lemon juice. Thanks for the recipe!"
"This is a good recipe, but I think I will make a few changes the next time I make it. After the 15 minutes, I noticed that the spinach hadn't really wilted down very much. I was expecting wilty spinach. So I left the foil on and baked an additional 15 minutes. The spinach still wasn't as wilted as I was expecting, but it was okay. (I added sliced garlic to the top of the spinach before baking because I love spinach and garlic together.) So maybe next time I will cook the spinach a little bit on the stove top to give it a head start. That kind of ruins the simplicity that I loved about this recipe, but oh well. My husband doesn't really like tomatoes and usually picks them off the dishes I make, but he absolutely loved them in this recipe (and ate so many he got heartburn!) Overall, a good recipe that I would recommend trying."
"I just finished having this recipe for dinner for the 1st time and it was very yummy! I was impressed by how moist the fish was. I wasn't sure if the tomatoes should have been drained or not so I left in the juices. Next time I might drain off a bit of the juice but certainly not all of it. I just found that there was too much liquid left in the bottom of the dish. Thanks so much for sharing! I will definately be making this again!"
"I made this with freshly jarred plum tomatoes from the garden and it was fantastic!"
"I haven't been much of a tillapia fan, but this dish is excellent!! Healthy, quick to make, and delicious. Who could ask for more? I used 1 lb tillapia plus 1/2 lb shrimp and that was a great combination."
"This was absolutely delicious! I am on a low sodium diet, so I used no salt added diced tomatoes, and then sprinkled fresh basil and fresh minced garlic, along with dried oregano over the top. So yummy!"
"Excellent healthy dish, I highly recommend it. It is also easy to make and reheats easily enough."
"Very very Tasty"