Recipe by Eddie Riddell
"Very clean, fresh, and satisfying Mediterranean dish!"
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2 (9 ounce) bags
sliced kalamata olives
crumbled feta cheese
grated lemon rind
paprika, or to taste
Very tasty recipe. I substituted black pepper and used salmon instead of talapia but this was easy to prepare and has a great flavor.I also only baked it for 15 minutes at 400 which was more than enough...so be careful with the cooking time.
Wow!! Stupendous! I fixed this tonight in less than an hour with a fresh wild caught Tilapia that I caught and filleted myself. I followed the recipe exactly like it is offered with the one exception of too little spinach ( I had only a 10 oz bag of fresh spinach, but I did have a package of frozen ) I thawed the frozen in the microwave then added it to the baking dish before I placed it in the oven. My wife and I devoured the dish accompanied by tall cool glasses of homemade Sangria. I'm so thankful for this recipe!
Didn't change a thing. Loved it! One of my new favorite fish dishes!
This was super quick to make, full of flavor, and a new favorite in my house! No complaints and reheated well the next day for lunch.
Excellent! Even my picky 10 year old liked it.
Husband surprised me and made this and it was absolutely delicious.
This was the best ever! Thanks. I will be making it again.
Delicious. Had a little more than a pound of tilapia, but kept all other amounts the same and used black pepper. This recipe is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Tilapia Feta Florentine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 121
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