Tonight we made our version of Mediterranean Tilapia and it is a really easy recipe and tastes great. I call it ‘mediterranean’ only because we used feta cheese and pine nuts but really you can put pretty much anything you want into the topping and it should go well with the subtle flavor of the tilapia.
For the topping Greg started off by wilting the spinach and adding some green onions, toasted pine nuts and feta.
For the tilapia he “breaded” it with some parmesan, put the topping on each fillet, and baked for about 10-15 minutes.
We served it with some cauliflower that was roasted with Indian spices.