Tilapia With White Beans and Spinach

"The first time I had this was at Houlihans. They have since discontinued the dinner, so I was in search of a great recipe. I found this on epicurious.com by doing a google search. I love this recipe and would recommend to anyone who loves an elegant tilapia dish. It's easy and impressive. This recipe can be easily doubled for a dinner party. I like to serve with crusty Italian bread and sometimes I'll serve it with rice on the side, too."
 
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photo by malibufizz photo by malibufizz
photo by malibufizz
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 425 degrees F.
  • Pat fish dry, season with salt and pepper, then dust with flour. Saute fillets in olive oil for one minute on each side. Set aside in baking dish.
  • Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir.
  • Top fish with white bean mixture and bake for 10-12 minutes.
  • While fish and beans are baking, saute spinach in same pan until wilted.
  • Plate fish on spinach and serve with lemon slices.

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Reviews

  1. I used to work at Houlihan's and this recipe is close, but there should be diced bacon and grape tomatoes in with the beans. Also, it should all be cooked in the same pan on the stove, not baked. Follow the same instructions, but put the fish back on top of the beans and then put the lid on for about 3-5 mins on low and it will be amazing. Add a few grape tomatoes cut in half lengthwise for last minute. You will also most likely need more chicken broth. I just made this and added baby Bellas and substituted kale, since I didn't have spinach. It tasted just like I remember, but the mushrooms add a nice flavor.
     
  2. This dish was so delicious and very quick and easy. I accidentally bought frozen spinach instead of fresh but I thought it still turned out great. I also didn't use fresh lemons, but they would have made a nice presentation.I will definitely be making this again. Thanks for posting the recipe.
     
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