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Spicy Tilapia with Spinach



  • 10 oz raw tilapia (should yield one 7-oz cooked serving)
  • 3 cups (1 small bunch) fresh spinach
  • 1 cup (2 small 2-2/5”) canned tomatoes, diced (to reduce sodium content, use “no salt” canned tomatoes or fresh tomatoes)
  • 2 tsp olive oil or canola oil
  • ¾ tsp paprika
  • ¼ tsp red pepper flakes
  • ¼ tsp garlic powder
  • ½ tsp hot sauce


Preheat oven to 350° F. Combine paprika, red pepper flakes, garlic powder, and hot sauce. Brush olive oil over fish. Coat fish with seasoning mixture. Lay Tilapia flat in a baking pan. Drain juice from canned tomatoes; place tomatoes on top of tilapia. Tear spinach into bite-sized pieces; place around tilapia in pan. Bake 30 minutes or until tilapia can be easily flaked with a fork and is opaque.

This post first appeared on Weight Loss Clinics Scottsdale, Gilbert, Chandler,, please read the originial post: here

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Spicy Tilapia with Spinach


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