My first full week back to working out daily and really focusing on proper nutrition. Did I mention that my shoulders, back and abs are killing me? Even sitting down 🙂 Then I stand up and oh ya there are quads screaming at me! It’s a good thing and I already feel better 🙂 Today I am going to share my Parmesan Crusted Tilapia & Spinach-Parmesan Quinoa with you. It comes together in less than 30 minutes and is so good and good for you!! I hope you enjoy it…
Parmesan Crusted Tilapia & Spinach-Parmesan Quinoa
Prep time
Cook time
Total time
Author: Becky
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
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Pat the tilapia dry with a kitchen towel or paper towels, place on baking sheet and drizzle with olive oil.
- In a small bowl mix the parmesan, chili pepper, parsley, salt and pepper.
- Top each tilapia filet with ¼ of the mixture and place in oven.
- Bake for 15-17 minutes or until the fish flakes easily with a fork.
- 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
- Carefully rinse the quinoa in a fine mesh strainer.
- Combine quinoa and chicken stock in a medium sauce pan and bring to a boil over high heat.
- Reduce the heat to a low simmer, cover and cook for 15 minutes or until all the liquid is absorbed.
- Add spinach, parmesan, salt and pepper. Stir to combine.
My workflow was to get the quinoa started, then prep the fish for the oven. Once the quinoa began to boil, I placed the fish in the oven. Everything came together at about the same time. We were impressed with the healthy flavor combinations and I loved how quick and easy it was to put together.  We had left-over quinoa which I brought to work the next day. It made a perfect lunch 🙂
Both of these recipes look amazing! I need to start cooking fish more and this recipe looks like a winner!
Thank you very much! I hope you try the recipes and let me know how it went for you. Thanks for stopping by:)