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.
It was good but the olives were overwhelming. I had such high hopes based on the other reviews. Everyone said leave out the olives (my family likes olives too). I may try it again and either leave them out or cut way back and chop smaller.
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!
I really liked this. The spinach was the highlight of the dish. Excellent. I made as directed. I used reduced fat feta cheese and cut butter back to 1 Tbs. I think next time I will season the tilapia a little more, maybe add some lemon pepper. I served this with basmati rice.
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.
* 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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