Tilapia Florentine

Tilapia is a very mild, white-fleshed fish that bakes and broils very well. Make sure all bones have been removed from the fish before assembling this dish.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium

Serves: 4


  • 10 oz. frozen spinach, thawed and squeezed dry
  • 1⁄4 cup minced shallots
  • 1⁄3 cup chicken broth
  • 1⁄8 tsp. ground nutmeg
  • 2 Tbsp. butter
  • 1 lb. skinless tilapia fillets
  • 1⁄2 cup buttermilk
  • 2 eggs, beaten
  • 1⁄8 tsp. hot pepper sauce
  • 2 Tbsp. grated Romano cheese
  • 1⁄2 tsp. seasoned salt
  • 1⁄4 tsp. ground black pepper


  • Combine the spinach, shallots, broth, and nutmeg in a medium-sized saucepan over medium heat. Cook, covered, for about 4 minutes, stirring occasionally.
  • Melt the butter in a medium-sized ovenproof skillet over medium-high heat. Remove from heat and spread the spinach mixture in an even layer in the skillet. Place the tilapia fillets in a single layer on the spinach.
  • Combine the buttermilk, eggs, and pepper sauce in a small bowl and mix until blended. Pour the mixture over the tilapia and top with the grated cheese. Add seasoned salt and pepper.
  • Preheat broiler to medium-high with the rack positioned about 6 inches from the heat source. Transfer the skillet to the oven and broil until the sauce is evenly browned and the fish is cooked throughout, about 12 minutes. Cut into 4 equal portions.