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Tilapia Fillets with Tuscan White Bean & Spinach Salad

Tilapia Fillets with Tuscan White Bean & Spinach Salad

"Perfect for a light dinner, this typical Tuscan white bean and spinach salad is topped with a breaded tilapia fillet and lemony cream sauce."
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40 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add spinach; cook and stir 2 min. or just until wilted. Stir in beans and 1 tsp. zest. Transfer to serving bowl.
  2. Heat remaining oil in same skillet. Add fish, 1 fillet at a time, to flour in resealable plastic bag; seal bag. Toss to evenly coat fish with flour. Add to skillet; cook 3 min. on each side or until fish flakes easily with fork. Transfer to plate.
  3. Add lemon juice, remaining zest and Cooking Creme to skillet; stir until blended, scraping browned bits from bottom of skillet. Cook and stir 2 to 3 min. or until heated through.
  4. Serve salad topped with fish and sauce.


  • Special Extra:
  • Garnish with lemon wedges before serving.
  • Nutrition Information Per Serving: 460 calories, 15g total fat, 6g saturated fat, 70mg cholesterol, 800mg sodium, 42g carbohydrate, 9g dietary fibre, 7g sugars, 38g protein, 120%DV vitamin A, 50%DV vitamin C, 20%DV calcium, 40%DV iron.

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