Food Friday: Tilapia Bake Recipe from Mark Sisson

We love sharing recipes for healthier living. Here's this week's favorite.

Food Friday: Tilapia Bake Recipe from Mark Sisson

If you enjoy eating fish, you’ll love this Tilapia Bake Recipe I discovered in the book The Keto Reset Diet by Mark Sisson. This is one of my favorite fish dinners that I cook. And it’s so simple, very filling, and tastes great!

This recipe makes four servings.

Ingredients

  • 3 medium or 4 small tilapia fillets (approximately 1 pound total; 450 g)
  • 1 teaspoon (5 ml) kosher salt
  • 1 teaspoon (5 ml) black pepper
  • 2 tablespoons plus 1 teaspoon (35 g) butter
  • 1 medium leek, white part thinly sliced (¾ cup; 175 ml) (can also use green onion)
  • 10 ounces (284 g) baby spinach
  • ¼ cup (60 ml) heavy cream
  • ½ teaspoon (2 ml) dried parsley
  • ½ teaspoon (2 ml) dried oregano
  • ¼ teaspoon (1 mi) red pepper flakes
  • 1 cup (250 ml) crumbled feta cheese

How to Bake

Preheat the oven to 425°F (220°C). Season the tilapia fillets with 2 teaspoon (2 mi) each of the salt and pepper.

In a large skillet, melt 2 tablespoons (30 ml) of the butter over medium-high heat. Add the leeks and sauté a few minutes, until soft but not brown. Add the spinach a handful at a time; the spinach will reduce in volume by a lot. Add the cream and the parsley, oregano, and red pepper flakes, as well as the remaining ½ teaspoon (2 ml) each salt and pepper. Reduce the heat to medium low and simmer, stirring frequently, until the mixture thickens a bit.

Use the remaining 1 teaspoon (5 g) butter to lightly grease a small glass baking dish. Transfer three-fourths of the spinach mixture to the baking dish and arrange the fish in a single layer on top. Layer the rest of the spinach on top. Sprinkle the Feta cheese evenly over the top and bake for 20 to 25 minutes, or until the fish is cooked through.

  • CALORIES: 318
  • FAT: 20 G
  • CARBOHYDRATE: 5 G
  • PROTEIN: 27 G

For more great ideas like this Tilapia Bake recipe, purchase Mark's book or subscribe to this publication.