Spinach & Leek Topped Tilapia

Prep time: 15min
Total time: 30min
Serves 4
1 pkg
(4 fillets) Crispy Breaded Tilapia Fillets with Lemon Pepper Seasoning
0
1 tsp
olive oil
5 mL
1
leek, white part only, thinly sliced lengthwise
0
0
Pinch of salt and pepper
0
1 clove
garlic, minced
0
4
nuggets Chopped Spinach, prepared according to package instructions and well drained
0
1
orange, juice and zest separated
0
1/4 cup
Mayonnaise
60 mL
2 tsp
Whole Grain Dijon Prepared Mustard
10 mL
calories
320
fat
17 g
saturated fat
2 g
carbs
26 g
protein
17 g
cholestrol
30 mg
fibre
4 g
sodium
940 mg
potassium
350 mg

Directions

  1. Preheat oven to 425°F (220°C). Place frozen fish on a baking sheet and bake for 20 min. or until golden brown.

  2. Meanwhile, heat oil in a medium skillet on medium-high heat; add leek and sauté until almost transparent. Season with salt and pepper. Add garlic and spinach and cook about 5 min. Remove from heat and add orange juice.

  3. In a small bowl, mix together mayonnaise and mustard.

  4. Place the fish on 4 plates and divide the leek and spinach over them. Top with mayonnaise and mustard sauce and garnish with the orange zest.

Tip

A fresh-tasting sautéed spinach and leek topping is the star of this easy meal – try it on top of chicken and beef too.