Monday, January 25, 2010

Rosemary Tilapia with Wilted Spinach

I had every intention of posting this recipe yesterday, but my boyfriend, Stephen and I ended up going out to watch the Saints-Vikings game with friends. It was a great game, and now I'm already planning what kind of Saints and Colts inspired meals I'm going to make for the Super Bowl. This was a super-healthy, super-yummy Sunday dinner with the fam.

Rosemary Tilapia with Wilted Spinach
4 tilapia fillets
Dried rosemary
Salt and pepper
1 bag fresh baby spinach
1 pint cremini mushrooms, quartered
4 sun-dried tomatoes
2 cloves garlic, smashed
3 large red-skinned potatoes, thinly sliced
Extra virgin olive oil
Pistachios, chopped

Put sun-dried tomatoes in bowl with hot water and let rehydrate for 5 minutes. Toss potato slices with oil, salt and pepper. Lay in thin layer on baking sheet and roast in 400 degree oven for 45 minutes. Season tilapia with salt, pepper and rosemary. Roast in 500 degree oven for 5-7 minutes, or until cooked through. In large skillet, brown mushrooms for 5 minutes. Chop sun-dried tomatoes. Add garlic, spinach and tomatoes and cook for 4 minutes, or until spinach is wilted. Top fish with chopped pistachios.

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