Tilapia with Spinach and Tomatoes

a serving of creamy tilapia with spinach and cherry tomatoes on a plate with pasta noodles.

5 from 1 vote

Tilapia with Spinach and Tomatoes

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 how it became such a huge favorite around here.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 500kcal

Author: Nicole Durham

Cost: Recipe $11.98 / Serving $3.00

Equipment

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)

US Customary - Metric

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.

Nutrition