Parmesan Crusted Tilapia & Spinach-Parmesan Quinoa
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
FOR THE PARMESAN CRUSTED TILAPIA
  • 1 pound (approx. 4) Tilapia Fillets
  • Non-stick cooking spray
  • 1 Tbsp. extra virgin olive oil
  • ¾ cup Parmesan Cheese, grated
  • 2 teaspoons chipotle chili pepper
  • 1 tablespoon Parsley (chopped)
  • Salt and Pepper (to taste)
FOR THE SPINACH-PARMESAN QUINOA
  • 1 cup quinoa
  • 2 cups chicken stock
  • 2 baby spinach leaves ( handfuls ) or one box (9 ounce) frozen chopped spinach, defrosted.
  • ½ cup parmesan cheese, grated
  • Salt and Pepper (to taste)
Instructions
FOR THE PARMESAN CRUSTED TILAPIA
  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. Pat the tilapia dry with a kitchen towel or paper towels, place on baking sheet and drizzle with olive oil.
  3. In a small bowl mix the parmesan, chili pepper, parsley, salt and pepper.
  4. Top each tilapia filet with ¼ of the mixture and place in oven.
  5. Bake for 15-17 minutes or until the fish flakes easily with a fork.
  6. Turn the oven to broil and brown the cheese mixture. Watch this very carefully as it can burn quickly. (approx. 1-2 minutes)
FOR THE SPINACH-PARMESAN QUINOA
  1. Carefully rinse the quinoa in a fine mesh strainer.
  2. Combine quinoa and chicken stock in a medium sauce pan and bring to a boil over high heat.
  3. Reduce the heat to a low simmer, cover and cook for 15 minutes or until all the liquid is absorbed.
  4. Add spinach, parmesan, salt and pepper. Stir to combine.
Recipe by Becky's Best Bites at https://beckysbestbites.com/parmesan-crusted-tilapia-spinach-parmesan-quinoa/