and am really happy with the results; I'll call it Tilapia Marinara Florentine.
Tilapia Marinara Florentine
In a rectangular two-quart covered baking dish, I covered the bottom with a nice thick layer of Ragu traditional marinara sauce. On top of that I layered quite a bit of spinach which I seasoned well with salt and pepper. On top of that I put half an onion, cut vertically from stem to root, then sliced horizontally into slivers. With that I put half of a 28-oz can of Muir Glen organic whole peeled tomatoes, cut in half; heavy seasoning with salt and pepper again, as well as basil, oregano and one minced clove of garlic, some crushed red pepper flakes.
I oiled two tilapia fillets with olive oil and seasoned with salt and pepper, basil, oregano, and a little bit of cayenne. They were placed on top of the tomatoes and onions. Then came more seasoning, salt and pepper, crushed red pepper, basil, oregano and another minced glove of garlic.
The final layer was the other half can of whole tomatoes, halved and the other half onion, slivered. A little more seasoning. (Yeah, I season a lot.) The remaining tomato juice from the Muir Glen can was the final addition. Baked covered at 375 deg. for 25 minutes and it was to die for. We'll be doing that again!
Tilapia Marinara Florentine
In a rectangular two-quart covered baking dish, I covered the bottom with a nice thick layer of Ragu traditional marinara sauce. On top of that I layered quite a bit of spinach which I seasoned well with salt and pepper. On top of that I put half an onion, cut vertically from stem to root, then sliced horizontally into slivers. With that I put half of a 28-oz can of Muir Glen organic whole peeled tomatoes, cut in half; heavy seasoning with salt and pepper again, as well as basil, oregano and one minced clove of garlic, some crushed red pepper flakes.
I oiled two tilapia fillets with olive oil and seasoned with salt and pepper, basil, oregano, and a little bit of cayenne. They were placed on top of the tomatoes and onions. Then came more seasoning, salt and pepper, crushed red pepper, basil, oregano and another minced glove of garlic.
The final layer was the other half can of whole tomatoes, halved and the other half onion, slivered. A little more seasoning. (Yeah, I season a lot.) The remaining tomato juice from the Muir Glen can was the final addition. Baked covered at 375 deg. for 25 minutes and it was to die for. We'll be doing that again!
