One Skillet Tilapia For Two
- 2 tablespoons butter
- 1 pod Pop and Cook onions
- 1 pod Pop and Cook Garlic
- 2 Large carrots (sliced or socialized)
- 2 tilapia fillets (8 ounces each)
- 2 cups fresh spinach (loosely packed)
- 1 tablespoon Mrs. Dash Garlic & Herb
- 1 tablespoon grated herbed parmesan (or plain parmesan)
|Heat a large skillet over medium heat. Add the butter and allow it to melt. Add the garlic and onions and cook until the garlic and onions are melted and sizzles just a bit.|
|Add the carrots and stir to coat with the butter, garlic and onions. Spread them out evenly on the pan. Layer the spinach on top.|
|Lay the tilapia fillets on top of the spinach. Season with Mrs. Dash and the herbed parmesan.|
|Cover and reduce heat to medium-low. Cook 15 to 20 minutes or to the desired tenderness of the carrots and when the fish is opaque.|
For a side dish, I made green lentils. Just rinse the dry lentils and boil them in water. No measurement for the water since you’ll drain it anyway. Cook them for 15-20 minutes on a low rolling boil. I added a pod of the Pop and Cook onions to that too.
I tried spiralizing the carrots with my spiralizer or however they turned out to be more like little half moons then little curly carrots. They don’t work well in a spiralizer unfortunately. In any case they looked like confetti, so still quite festive.
I put this on my “make again” list since it was healthy, tasty, colorful and easy. I hope you like it too!