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Baked Tilapia with Spinach,Tomato and Onions

Baked Tilapia with Spinach, Tomato and Onions

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Baked Tilapia with Spinach, Tomato and Onions

 

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Tilapia

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Fish

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Seafood

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Filet

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Filets

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Spinach

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Broth

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Chicken

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Onion

,

Powder

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Pepper

,

Salt

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Creole

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Seasoning

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Tomato

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Green

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Onions

,

Bake

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Baking

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Oven

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Cook

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Baked Tilapia with Spinach, Tomato and Onions

Ingredients

6 tilapia filets

Harris Teeter extra virgin olive oil cooking spray

12 ounces Harris Teeter Farmers Market baby spinach, cleaned

1/4 cup reduced sodium chicken broth

1/4 teaspoon onion powder

Kosher salt and freshly ground pepper

Creole seasoning blend

1 small Harris Teeter Farmers Market tomato, chopped

4 Harris Teeter Farmers Market green onions, thinly sliced

Instructions

Spray a 9x13-inch baking dish with cooking spray and add the spinach. Set tilapia over spinach.

Sprinkle tilapia with salt and pepper and onion powder; add the chicken broth. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 20 to 25 minutes, or until fish flakes easily with a fork.

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