Parmesan-Crusted Tilapia with Creamy Spinach-Artichoke Topping
This original baked tilapia dinner layers a creamy spinach-and-artichoke topping over mild white fish, then finishes it under a blanket of Parmesan until bubbly and golden. Everyday supermarket ingredients and one baking dish make it equally at home on a busy weeknight or a low-key date night.
4
Prep: 12 minutes
Cook: 18 minutes
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Ingredients Index
4 Tilapia Fillets (about 6 Ounces Each)1 Tablespoon Olive Oil3/4 Teaspoon Kosher Salt, Divided1/4 Teaspoon Freshly Ground Black Pepper3 Cups Packed Baby Spinach, Finely Chopped1 (14-ounce) Can Artichoke Hearts In Water, Drained And Chopped4 Ounces Cream Cheese, Softened1/4 Cup Mayonnaise2 Garlic Cloves, Minced1/2 Cup Finely Grated Parmesan Cheese, Divided
Ingredients
- 4 tilapia fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 cups packed baby spinach, finely chopped
- 1 (14-ounce) can artichoke hearts in water, drained and chopped
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 2 garlic cloves, minced
- 1/2 cup finely grated Parmesan cheese, divided
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Instructions
- 1Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- 2Pat the tilapia fillets dry with paper towels. Rub them with the olive oil and season both sides with 1/2 teaspoon of the kosher salt and the black pepper. Arrange the fillets in a single layer in the prepared dish.
- 3In a medium bowl, beat the softened cream cheese and mayonnaise until smooth. Stir in the minced garlic, remaining 1/4 teaspoon salt, chopped spinach, chopped artichoke hearts, and 1/4 cup of the Parmesan until evenly combined.
- 4Spread the spinach-artichoke mixture evenly over the top of each fillet, covering the fish from edge to edge.
- 5Sprinkle the remaining 1/4 cup Parmesan over the topping.
- 6Bake until the tilapia flakes easily with a fork and the topping is hot and lightly golden, 15 to 18 minutes. For extra color, broil on high for 1 to 2 minutes, watching closely so the cheese does not burn.
- 7Let the fish rest for 2 minutes, then serve hot. A squeeze of lemon brightens the creamy topping if you have a lemon on hand.
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