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A quick and easy way to get a gourmet-tasting dinner on the table in minutes! If you don’t have shakshuka sauce handy, feel free to sub with your favorite pasta or marinara sauce, though I love the added zing from the roasted red peppers.
3 tablespoons butter, divided
4 large tilapia fillets, pre-breaded
1 (14-ounce/200-gram) container shakshuka sauce
8 ounces (225 grams) shredded mozzarella cheese
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
5 ounces (140 grams) fresh baby spinach leaves
salt, to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large frying pan, melt two tablespoons butter. Fry breaded tilapia for two to three minutes per side until golden and fish flakes easily with a fork.
Place fillets into a nine- x 13-inch (20- x 30-centimeter) pan. Top each fillet with one to two tablespoons of shakshuka sauce and sprinkle with shredded cheese.
Place pan into oven and turn on to broil for three to four minutes or until cheese is melted and begins browning slightly.
While the fish is the oven, melt the remaining tablespoon of butter in the frying pan. Add garlic and sauté until lightly brown and fragrant, about two to three minutes. Add spinach leaves to the frying pan and stir gently until slightly wilted.
Season with salt. Remove from frying pan and divide among four plates. Top each plate of spinach with a fish fillet.
Food and Prop Styling by Goldie Stern
Photography by Sruly Rosenberg
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