This easy dinner dish can go from prep to table in under 30 minutes. Made with Tilapia fillets, a creamy sauce, cheese, fresh spinach, and cherry red tomatoes, every bite is an explosion of flavor. It's no wonder that Tilapia with Spinach and Tomatoes became such a huge favorite around here.
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I have since made this baked tilapia with spinach recipe a few times, and every time I make it, I get rave reviews from the family. I have even learned the hard way that I have to double the amount and use two 9x13's instead of one because everyone wants second helpings... or thirds.
From the soft tilapia to the creamy cheesy sauce, tangy acidic tomatoes, and earthy spinach, every bite is a symphony of flavors. It's perfect for a "lighter" dinner option, and it pairs perfectly with cooked yellow rice or Lemon Garlic Butter Pasta and Zucchini Penne Pasta.
For more fishy recipes, check out my Not So Smoked Trout Dip.
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💛 Why You'll Love This Recipe
- It's fast and simple. This baked tilapia casserole is so easy and quick to throw together that it's perfect for a simple dinner after a long hectic day.
- A comfort meal like no other. The flavors are also comforting and simple, making it a welcomed meal to come home to. I love to serve it up with a side of rice or pasta, to keep things simple.
- It's adaptable. You can swap out some of the cheeses, add more or fewer tomatoes, or switch up the seasonings a bit too. I've found this dish to be pretty forgiving when I'm mixing things up.
🛒 Ingredients
Fresh spinach. Fresh spinach is best since it is easy to portion and spread in the pan. Frozen or canned spinach does not give the same results. Use leftovers in Smoked Salmon and Spinach Quiche, Easy Spinach Bacon Quiche, or Scrambled Eggs with Spinach and Tomatoes.
Tilapia fillets. Fresh or frozen tilapia both work well since the fillets cook quickly.
Mayo. A quality mayonnaise like Hellmann's or Duke's works best. Avoid Miracle Whip.
Cherry tomatoes. Add bright color and a fresh, acidic pop that balances the dish.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Cheese Options: This recipe is flexible. If you do not have mozzarella, use extra parmesan or an asiago blend for similar flavor.
Tomato Choices: Cherry tomatoes add acidity and color but can be left out if preferred. For a different twist, try sun-dried tomatoes.
💰 Budget-Friendly Tips
Choose frozen fish. Frozen tilapia fillets are usually cheaper than fresh and work just as well.
Swap the tomatoes. Use Roma tomatoes or skip them altogether if cherry tomatoes are expensive.
Shred your own cheese. Block cheese is often more affordable than pre shredded and melts better.
Stretch the meal. Serve over rice, pasta, or mashed potatoes to make it more filling without increasing the cost.
🥄 Instructions for Tilapia with Spinach and Tomatoes
Step 1: Preheat your oven to 450 degrees F and grease a 9x13 baking dish.
Step 2: Lay 3 handfuls of washed spinach leaves in the bottom of the baking dish.
Step 3: Top with pads of cubed cold butter.
Step 4: Top the butter with your tilapia fillets, trying to avoid as much overlap as possible.
Step 5: In a small bowl, mix together the mayo, sour cream, and seasonings until well mixed.
Step 6: Spread the mixture over the top of the tilapia fillets evenly with a rubber spatula.
Step 7: Sprinkle your shredded cheeses on the top of the cream mixture.
Step 8: Top it off by sprinkling the halved cherry tomatoes over the cheese.
Step 9: Bake in the oven at 450 degrees F for 20 minutes or until the tilapia's internal temperature has reached 145 degrees F on an instant-read thermometer.
👩🏻🍳 Expert Tips
- Watch the thickness. Cooking time can vary depending on how thick the tilapia fillets are. Thicker fillets may need a few extra minutes.
- Fresh or frozen both work. Either option will turn out great. Just make sure any remaining scales are removed before cooking.
❄️ Storage and Reheating
Storage: Store leftover Tilapia with Spinach and Tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in the microwave or covered in the oven until warmed through. Avoid overheating to keep the fish tender.
🥗 Side Dishes or Pairing Ideas
This Tilapia with Spinach and Tomatoes pairs well with rice, buttered noodles, roasted potatoes, or garlic mashed potatoes. Add a simple side salad, steamed green beans, or roasted broccoli to round out the meal.
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❓ Recipe FAQs
Because this baked tilapia and spinach recipe already contains veggies and protein, I think the only thing missing is a nice carb. Serving this casserole up with simple garlic and parmesan pasta or buttered noodles is a great way to accompany the dish without overpowering it.
Yes, you can make this dish in advance, simply place it into a baking dish as instructed and then cover the pan with a lid or foil until ready to bake. Let the pan sit at room temperature for about 30 minutes before baking so that you aren't sticking a cold baking dish into the hot oven. You can use this time to preheat the oven to 450 degrees F.
Your fish leftovers are good for about 3 days. Simply reheat in the oven or in the microwave until warmed through before eating. The leftovers for this recipe taste almost as good as the day they were first made.
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🐝 If you tried this Tilapia with Spinach and Tomatoes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Tilapia with Spinach and Tomatoes
Ingredients
- 3 handfuls spinach leaves, about 4 ounces - ($0.79)
- ¼ cup butter, cubed - ($0.50)
- 4-5 Tilapia fillets, fresh or frozen - ($5.29)
Creamy Topping
- ½ cup mayonnaise - ($0.45)
- ½ cup sour cream - ($0.50)
- ½ teaspoon salt - ($0.01)
- ¼ teaspoon ground black pepper - ($0.02)
- 1 teaspoon onion powder - ($0.08)
- 1 cup mozzarella cheese, shredded - ($0.99)
- ¼ cup Parmesan cheese, shredded - ($0.37)
- 1 cup cherry tomatoes, halved - ($2.98)
Instructions
- Prep: Preheat the oven to 450°F and grease a 9x13-inch baking dish.
- Layer spinach: Spread the spinach evenly across the bottom of the baking dish. Scatter the cubed butter over the spinach.
- Add fish: Place the tilapia fillets on top of the butter, spacing them out as much as possible with minimal overlap.
- Mix sauce: In a small bowl, stir together the mayonnaise, sour cream, salt, pepper, and onion powder.
- Top: Spread the creamy mixture evenly over the tilapia using a spatula.
- Cheese & tomatoes: Sprinkle the mozzarella and Parmesan cheeses over the top, then add the halved cherry tomatoes.
- Bake: Bake for about 20 minutes, or until the tilapia reaches an internal temperature of 145°F.
Notes
- Cheese swaps: Mozzarella can be replaced with extra Parmesan or an Asiago blend for a sharper flavor.
- Tomato options: Cherry tomatoes add freshness, but sun-dried tomatoes can be used for a deeper flavor.
- Make ahead: Assemble the dish, cover, and let it sit at room temperature for up to 30 minutes before baking.
- Reheating: Store leftovers in the refrigerator and reheat in the oven or microwave within 3 days.
Nutritional Information
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