The original recipe (Baked Tilapia and Spinach) came from the weekly email I get from the grocery store we normally shop at.. I guess we can say that I used it as a reference point but pretty much made it my own dish.
Fresh baby spinach with a drizzle of Blood Orange Olive Oil, 1/4c chicken broth, lots of freshly ground pepper
We really love this company’s products – they let us be very creative!
On top of the spinach, two tilapia fillets, patted dry, topped with a little more Blood Orange Olive Oil, dried parsley flakes, and freshly ground black pepper…
..then topped with halved grape tomatoes – Cover the casserole and bake for 20-25 minutes at 350-degrees until the fish flakes.
Definitely a do-again – super simple and quick and the flavors blended beautifully – Ideas for next time: fresh pico de gallo instead of just the grape tomato halves