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
  • ¼ cup minced shallots
  • ⅓ cup chicken broth
  • ⅛ tsp. ground nutmeg
  • 2 Tbsp. butter
  • 1 lb. skinless tilapia fillets
  • ½ cup buttermilk
  • 2 eggs, beaten
  • ⅛ tsp. hot pepper sauce
  • 2 Tbsp. grated Romano cheese
  • ½ tsp. seasoned salt
  • ¼ 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" 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.