How to make spinach and tilapia casserole

Kate Elliott

Contributing Writer

Tilapia is one of the few types of freshwater fish that does very well in a cream sauce. Usually fish and lots of heavy dairy ingredients just don't go well together. However when you use the recipe that follows, you'll not only have a delicious dish that everyone wants to dive into, but you can also hide some healthy leafy green vegetables in there and no one will mind.
Those leafy greens come in the form of a thin layer of spinach laid out on the bottom of a casserole dish. Tilapia goes on top of them, and then everything is covered in a delicious cream sauce. Of course you can't have a casserole without cheese, and there's lots of it in this dish too. That's something else that fish isn't typically paired with but when using tilapia, everything just works!

Cooktop Cove

How to Make Spinach and Tilapia Casserole

10 minutes

20 minutes

30 minutes

5 tilapia fillets (about 1 pound)

2 cups fresh baby spinach leaves

1/4 cup butter, cold and sliced into thin pieces

1/2 cup mayonnaise

1/2 cup sour cream

2 cloves garlic, crushed

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup mozzarella cheese, shredded

Preheat oven to 450 degrees Fahrenheit and grease a 9" x 13" casserole dish.

Lay spinach leaves along the bottom of the casserole dish in a thin layer.

Place the butter on top of the spinach, trying to get most of them lined up in the center with at least an inch in between pieces.

Lay tilapia pieces on top of butter.

In a small bowl combine mayonnaise, sour cream, garlic, onion powder, salt, and pepper. Pour over the tilapia pieces.

Sprinkle entire dish evenly with mozzarella cheese.

Place casserole dish into the oven and bake for 15 minutes, or until fish is cooked, the entire dish is hot throughout, and the cheese has melted.

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