Tilapia with Lemony Spinach and Mushrooms
Tilapia with Lemony Spinach and Mushrooms celebrates the fresh flavors of vibrant greens, bright citrus fruits and earthy mushrooms paired with a simple fish fillet. This meal is light, lively and perfect for a family dinner or meal planning for the Lenten season.
Ingredients
- 3 tablespoons Olive Oil
- 1 ½ pounds Tilapia
- 2 ¼ cups slice Onion
- 2 teaspoons mince Garlic, Cloves
- 3 ⅓ cups slice Mushrooms, Crimini
- 4 cups Spinach
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 3 tablespoons Lemon Juice
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in skillet over medium-high heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in skillet over medium-high heat.
- Cook tilapia until golden and cooked through, then remove from pan.
- In same skillet as tilapia was cooked, sauté onions until they are translucent.
- Add garlic and cook while stirring for one minute.
- Add mushrooms.
- Cook, continuing to stir fry until mushrooms have released their juices and are cooked.
- Add spinach. Stir fry spinach until wilted. Turn off heat.
- Season with salt and pepper, drizzle with lemon juice.
- Toss to mix flavors.