TILAPIA FLORENTINE

Tilapia Florentine image

Dinner ready in 30 minutes! Enjoy this tilapia fish Florentine packed with mushrooms, spinach and herbs. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

4 tilapia or other mild-flavor fish fillets (5 oz each)
1/3 cup reduced-fat mayonnaise or salad dressing
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon leaves
1/4 teaspoon lemon-pepper seasoning
4 teaspoons garlic-herb dry bread crumbs
2 teaspoons olive oil
1 1/2 cups sliced fresh mushrooms (4 oz)
1 tablespoon fresh lemon juice
6 cups lightly packed fresh spinach leaves (9 oz)
1/2 teaspoon salt

Steps:

Heat oven to 450°F. Spray 11x7-inch pan with cooking spray.
Place fish fillets in pan. In small bowl, mix mayonnaise, 2 teaspoons lemon juice, the mustard, tarragon and lemon-pepper seasoning until blended. Spread mayonnaise mixture evenly over fish fillets. Sprinkle with bread crumbs.
Bake 10 to 12 minutes or until fish flakes easily with fork.
Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook mushrooms in oil about 5 minutes, stirring occasionally, until softened. Stir in 1 tablespoon lemon juice. Gradually stir in spinach. Cook about 3 minutes, stirring occasionally, just until spinach is wilted. Sprinkle with salt.
To serve, place spinach on each fish fillet.

Nutrition Facts : Calories 240, Carbohydrate 7 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 0 g