Ingredients for Shrimp And Tilapia Oreganata
- Tilapia Fillets
- 1 pound shrimp (peeled and deveined)
- 5 ounces fresh spinach
- Grape Tomatoes
- Italian Seasoned Breadcrumbs
- Panko Breadcrumbs
- Olive Oil
- Garlic Clove
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Dried Oregano
- Lemon Zest
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How to Make Shrimp And Tilapia Oreganata
- Preheat oven to 425°F (220°C).
- Coat a 13x9 inch baking dish with cooking spray.
- In a medium bowl, combine 1 cup breadcrumbs, ½ cup panko bread crumbs, 2 tablespoons olive oil, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1 clove minced garlic, 1 teaspoon dried oregano, and the zest of 1 lemon.
- Arrange 1 pound tilapia fillets in a single layer in the prepared baking dish.
- Top the tilapia with 1 pound shrimp (peeled and deveined).
- Evenly sprinkle the breadcrumb mixture over the shrimp and tilapia.
- Drizzle with 1 tablespoon olive oil.
- Bake for 10-12 minutes, or until the tilapia and shrimp are opaque and cooked through.
- While the fish bakes, coat a large nonstick skillet with cooking spray.
- Add 5 ounces fresh spinach to the skillet.
- Cook, stirring occasionally, until the spinach is wilted (about 2-3 minutes).
- Divide the wilted spinach among serving plates.
- Top the spinach with the baked tilapia and shrimp.
- Garnish with 1 cup cherry or grape tomatoes, halved.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
12g
Carbs
8g
