Creamy Baked Tilapia Spinach Casserole

Creamy Baked Tilapia Spinach Casserole

This casserole is a flavorful and easy weeknight meal. The creamy sauce and wilted spinach complement the delicate tilapia, making for a satisfying dish.

Ingredients:

• For the tilapia:

  • 4 (4-6 ounce) tilapia fillets (about 1 pound)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

• For the spinach:

  • 8 ounces fresh spinach
  • 2 cloves garlic, minced
  • 1 tablespoon butter

• For the creamy sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

• Topping:

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Cooking Guide:

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.

2. Prepare the tilapia: Pat the tilapia fillets dry with paper towels. Season both sides with salt and pepper. Drizzle with olive oil.

3. Sauté the spinach: In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds, until fragrant. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in the prepared baking dish.

4. Make the sauce: In a medium bowl, whisk together mayonnaise, sour cream, Parmesan cheese, parsley, thyme, garlic powder, salt, and pepper. Pour the sauce evenly over the spinach.

5. Assemble and bake: Arrange the tilapia fillets on top of the sauce. In a small bowl, combine panko breadcrumbs and remaining Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole.

6. Bake for 15-20 minutes, or until the tilapia is cooked through and the breadcrumbs are golden brown. The internal temperature of the tilapia should reach 145°F (63°C).

7. Let the casserole cool for a few minutes before serving.

Tips:

• You can substitute cod or haddock for the tilapia.
• For a richer sauce, use full-fat sour cream.
• If you don’t have fresh parsley, use 1 teaspoon dried parsley.
• For a crispy topping, broil the casserole for the last minute of cooking. Watch closely to avoid burning the breadcrumbs.
• Serve the casserole with rice, couscous, or quinoa. You can also add a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.