Dinner
Spinach and Artichoke Baked Tilapia
Pan-browned tilapia bakes under a Dijon cream sauce with spinach, artichokes and herbs.
- Yield
- 4 servings
- Cuisine
- American
Serving ideas
Spoon the spinach and artichoke sauce over each fillet.
Ingredients
See the ingredient checklist
- 1/4 cup all-purpose flour, 30 g
- 4 tilapia fillets, about 6 oz each
- 1 3/4 tsp kosher salt, divided
- 1/2 tsp ground black pepper
- 2 tbsp canola or vegetable oil
- 2 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 4 cloves garlic, minced
- 1/3 cup dry white wine
- 14 oz canned quartered artichokes, drained
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1/2 tsp herbes de Provence, or Italian seasoning
- 5 oz baby spinach, coarsely chopped
Before you cook
Shake off loose flour before the fish goes into the skillet.
How to make Spinach and Artichoke Baked Tilapia
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Heat the oven to 375°F with a rack in the upper third. Pat the fish dry, season with 1 1/2 teaspoons salt and the pepper, then dredge in flour and shake off the excess.
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Heat the oil over medium-high in a large skillet. Brown the fish for 2 to 3 minutes per side, working in batches as needed. Transfer to a 13-by-9-inch baking dish.
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Melt butter in the same skillet over medium. Soften shallot about 5 minutes, add garlic for 1 minute, then add wine and scrape the skillet. Reduce about 1 minute.
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Add artichokes, cream, Dijon, herbs and the remaining 1/4 teaspoon salt. Simmer 3 to 4 minutes until slightly thickened. Remove from heat and wilt the spinach in the sauce.
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Pour the sauce over the fish and bake about 10 minutes, until opaque and flaky.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Spinach and Artichoke Baked Tilapia
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Ingredients
¼ cup all-purpose flour 30 g- 4 tilapia fillets about 6 oz each
- 1 ¾ tsp kosher salt, divided
- ½ tsp ground black pepper
- 2 tbsp canola or vegetable oil
- 2 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 4 cloves garlic, minced
- ⅓ cup dry white wine
- 14 oz canned quartered artichokes, drained
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- ½ tsp herbes de Provence or Italian seasoning
- 5 oz baby spinach, coarsely chopped
Instructions
- Heat the oven to 375°F with a rack in the upper third. Pat the fish dry, season with 1 1/2 teaspoons salt and the pepper, then dredge in flour and shake off the excess.
- Heat the oil over medium-high in a large skillet. Brown the fish for 2 to 3 minutes per side, working in batches as needed. Transfer to a 13-by-9-inch baking dish.
- Melt butter in the same skillet over medium. Soften shallot about 5 minutes, add garlic for 1 minute, then add wine and scrape the skillet. Reduce about 1 minute.
- Add artichokes, cream, Dijon, herbs and the remaining 1/4 teaspoon salt. Simmer 3 to 4 minutes until slightly thickened. Remove from heat and wilt the spinach in the sauce.
- Pour the sauce over the fish and bake about 10 minutes, until opaque and flaky.