File this one under super-healthy/impress your friends/couldn't be easier. (What? You don't have a file for that?) The recipe below serves 6, but I usually half it. I've found that the measurements are pretty flexible. For example - I half the recipe, but I still use the entire can of tomatoes (because what am I supposed to do with the other half?), and it comes out fine. Lilly loves it leftover for lunch, and I can't say that I blame her. It's got to be better than the smooshed up peas the other babies at daycare are eating.
Mediterranean Tilapia | Serves 6
1/4 cup extra virgin olive oil
1 tbs. minced garlic
1 (14-oz.) can diced italian-seasoned tomatoes
1 cup chicken broth
1/2 tsp. red pepper flakes
1/2 tsp. salt
2 1/2 lbs. tilapia fillets
10 oz. baby spinach leaves
In a large skillet, heat the oil & garlic over medium heat for 2 minutes, or until fragrant. Add the tomatoes (with juice), broth, pepper & salt. Bring to a boil. (photo 1) Reduce the heat to a brisk simmer. Cook for 8 minutes, or until the mixture thickens. Place the fish in the pan. Press lightly to submerge it in the sauce. (photo 2) Cover & cook for about 8 minutes, or until the fish flakes easily. Remove the fish to pasta bowls. Add the spinach to the skillet. (photo 3) Increase the heat to high. Cook, stirring occasionaly, for 2 minutes, or until the spinach is wilted. (photo 4) Spoon over the reserved fish. Enjoy!
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