Sunday, November 25, 2012

Recipe of the Day

Greek Fish Florentine

This recipe provides 2 servings


1) 2  5 -oz tilapia fillets
2) 8 grape tomatoes, sliced
3) 1 clove garlic, thinly sliced
4)  1 tbsp lemon juice
5) 1 tbsp chopped fresh Italian-leaf parsley
6) 2 large shallots, diced
7) 1 tbsp. olive oil
8) 8 oz baby spinach
9) 1/4 cup low-fat feta cheese


1) Preheat oven to 350 degrees. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lemon juice. Cover with foil and bake for approx. 18 mins, until fish is opaque and flakes easily with fork.

2) In a medium skillet over medium high heat, saute' shallots in oil for one min. Reduce heat to medium and add spinach, cook until wilted, approx. 5 mins. Stir in feta and heat until melted and evenly distributed.

3) Place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Ready to serve.

Nutritional value per serving ( 5 oz fillet, 4 tomatoes, 3/4 cup spinach-feta mixture):

Calories: 315
Total Fat: 12 grams
Protein: 36 grams
Carbs: 20 grams
Sodium: 491 mg
Cholesterol: 75 mg

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