mmm-yoso!!! is the blog you are reading. Let's pretend today is $5 Friday (but really it is $6 Saturday). A meal for two for about $5…
Hi. This is a fast meal I make without really measuring.
Tilapia is on sale for $2.77/lb at Henry's. Four fillets weigh almost exactly one pound.
Spinach is also on sale, two bunches for $1. Buy 3 bunches, wash and remove the bottom stems, leave the water on the leaves. That will help steam cook this casserole. The spinach collapses so much and the extra is just tasty…
Drain a can of chopped tomatoes, shred some Parmesan Cheese, and chop a couple of garlic cloves.
Oh. I sprayed some non-stick coating on the bottom before I put the spinach in.
I also sprinkled some Herbes de Provence on top.
Cover the pan with foil, put into a 350 oven for about 25 minutes if the tilapia was frozen, 20 minutes if thawed then uncover and continue cooking for about 10 more minutes.
When the fish is not translucent and flakes, it is done.
You can serve with rice or noodles or crusty bread.
You can substitute frozen shrimp, other fish or boneless chicken.
Cathy's Tilapia Casserole
1 lb fish fillets or shrimp or boneless chicken
~1 lb spinach, washed/rinsed and *not* dried
1 can (14.5 oz)chopped tomatoes (or at least 1 Cup of fresh tomatoes)
1 Cup (or more) shredded Parmesan (or other hard cheese)
2 chopped garlic cloves
Spray casserole dish (I use a 10×10) with nonstick coating, put spinach on the bottom, top with the protein and tomatoes, cheese, garlic and some Herbes de Provence.
Cover tightly with foil and bake at 350 for 25-35 minutes, then uncover and continue cooking until the fish is flaky.
There will be a lot of liquid in the bottom which you can remove and mix with flour and salt and pepper in a pan to make a sauce. Serve with rice.