Wednesday, September 15, 2010

Baked Fish with Grape Tomatoes and Spinach

This is a really simple, yet really flavorful meal. There is just something about roasting tomatoes that brings out their sweetness. After baking you will have a fabulous 'sauce' to pour over the fish when serving. I used Tilapia but any white fish would be wonderful.

3-4 boneless, skinless white fish filets (I used tilapia)
1 cup grape tomatoes, halved
2 cups fresh baby spinach leaves
1/4 cup lemon juice or chicken broth
salt and pepper to taste or a fish seasoning (I sprinkled the fish with the discontinued McCormick Salmon seasoning, any "fish" seasoning would work)

Place spinach and tomatoes in the bottom of a large pot. Layer fish on top of spinach and tomatoes. Pour lemon juice or broth (if you don't like the lemon flavor) and sprinkle fish with seasonings of your choice.
Bake covered for 30 minutes or until fish flakes easily. Serve with spinach, tomatoes and your choice of sides. Enjoy!

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