Lemon & Spinach Fish Bake

Name: Lemon & Spinach Fish Bake
Ingredients: 4 (3- to 4-ounce) (3/4-inch thick) fresh or frozen tilapia fillets, thawed if frozen*; 2 tablespoons Land O Lakes Butter, melted; 2 cups baby spinach leaves; 1 tablespoon finely chopped fresh parsley; 1 teaspoon freshly grated lemon zest; 1/4 cup freshly grated Parmesan cheese; 1 (5.6-ounce) package dried couscous mix with toasted pine nuts**

7 ingredients

12 steps

Ingredients

4 (3- to 4-ounce) (3/4-inch thick) fresh or frozen tilapia fillets, thawed if frozen*
2 tablespoons Land O Lakes Butter, melted
2 cups baby spinach leaves
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon zest
1/4 cup freshly grated Parmesan cheese
1 (5.6-ounce) package dried couscous mix with toasted pine nuts**

Directions

1

Heat oven to 400F.
2

Grease 8-inch square baking dish.
3

Place fish fillets into prepared baking dish.
4

Bake 10 minutes.
5

Melt butter in skillet until sizzling.
6

Add spinach, parsley and lemon zest; cook 1 minute or just until spinach is wilted.
7

Top fish evenly with spinach mixture and Parmesan cheese.
8

Continue baking 5-10 minutes or until fish flakes easily with fork.
9

Prepare couscous as directed on package while fish is baking.
10

Serve fish with couscous.
11

*Substitute other firm white fish fillets such as cod.
12

**Substitute your favorite flavor couscous.