Dill Tilapia and Spinach
- Reviews 3
Ready In: 35 mins
Serves: 4
Ingredients
- 1 lb tilipia fish fillet
- 10 cups tightly packed spinach
- 2 slices onions, 1 inch thick
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 tablespoon minced fresh dill weed
- 1 tablespoon fresh basil, chopped
- 1 lemon, juice of
- 1 1⁄2 cups white wine
- 1 1⁄2 cups water
- 1⁄2 cup chopped cashews
- 1⁄2 cup shredded parmesan cheese (optional) or 1⁄2 cup asiago cheese (optional)
Directions
- Combine water, white wine, dill, basil, salt and pepper into large skillet
- Bring to a boil over medium heat
- Cover, reduce heat and simmer 5 minutes
- Cut fish into 4 servings
- Add fish; cover and simmer 10 minutes or until fish flakes easily
- Gently remove fish with slotted spoon, reserving cooking liquid
- Set fish aside and keep warm
- Bring cooking liquid to a boil; cook over high heat 12 minutes or until liquid is reduced to almost 1/4 cup
- Add spinach for about 1-2 minutes to shrink spinach
- Place spinach on serving platter
- Sprinkle with chopped cashews
- Arrange fish over spinach
- Squeeze fresh lemon on fish to serve
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